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Garzeiten/Kerntemperaturen
Speisen Zeit
in Min.
Kerntem
-
peratur
in °C
Roastbeef
englisch
medium
durchge
-
braten
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
Tipps
Aufgrund der niedrigen Gar- und Kern-
temperaturen
kann das Fleisch problemlos warm-
gehalten werden, indem es im Gar-
raum verbleibt, bis es angerichtet
wird. Das Garergebnis wird dadurch
nicht beeinträchtigt.
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.
Hinweise zum Niedertemperaturgaren
44
44


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