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Bereidingstijden/kerntempera
-
turen
Gerecht Tijd
in min.
Kerntem
-
peratuur
in °C
Rosbief
Rood
Medium
Doorbakken
60–90
120–150
180–240
48
57
69
Varkensfilet 120–150 63
Casselerrib* 150–210 68
Kalfsrug* 180–210 63
Lamsrug* 90–120 60
* zonder bot
Tips
Vanwege de lage bereidings- en
kerntemperaturen
kunt u het vlees zonder moeite warm-
houden. U laat het gewoon in de
oven, totdat het wordt opgediend.
Het bereidingsresultaat wordt hier
-
door niet beïnvloed.
heeft het vlees de juiste
eettemperatuur. Dien het vlees op
voorverwarmde borden op en
serveer het met zeer hete saus, zo
-
dat het vlees niet zo snel afkoelt.
Aanwijzingen voor koken op lage temperatuur
39
39


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