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Aufgrund der niedrigen Gar- und Kern
-
temperaturen
können Sie das Fleisch sofort auf
-
schneiden. Es ist keine Ruhezeit er
-
forderlich,
wird das Garergebnis nicht beein
-
trächtigt, wenn das Fleisch nach Ab
-
lauf der Garzeit noch im Garraum
bleibt. Es kann problemlos warmge
-
halten werden, bis es angerichtet
wird,
hat das Fleisch eine optimale Ver
-
zehrtemperatur. Richten Sie es auf
vorgewärmten Tellern an und servie-
ren Sie es mit sehr heißer Soße, da-
mit es nicht so schnell auskühlt.
Garzeiten/Kerntemperaturen
Speise Zeit
in Min.
Kerntem
-
peratur
in °C **
Roastbeef
englisch (rare)
medium
durchgegart
(well done)
60–90
120–150
180–240
48
57
69
Schweinefilet 120–150 63
Kasseler * 150–210 68
Kalbsrücken * 180–210 63
Lammrücken * 90–120 60
* ohne Knochen
** Wenn Sie ein manuell nutzbares
Speisenthermometer haben, können
Sie es für die Beobachtung des
Kerntemperaturanstiegs benutzen.
Hinweise zum Niedertemperaturgaren
53
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