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Bereidingstijden/kerntemperaturen
Gerechten Tijd
in min.
Kerntem
-
peratuur
in °C
Rosbief
Saignant
Medium
Doorbak
-
ken
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
Tips
Dankzij de lage bereidings- en
kerntemperaturen
kan het vlees zonder problemen wor-
den warm gehouden wanneer het in
de ovenruimte blijft tot het wordt ge-
serveerd. Dit heeft geen gevolgen
voor het eindresultaat.
heeft het vlees een optimale
consumptietemperatuur. Serveer het
gerecht op voorverwarmde borden
en doe er zeer warme saus bij, zodat
het niet te snel afkoelt.
Garen op lage temperatuur
42
42


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