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Na de bereiding
Omdat de bereidings- en
kerntemperaturen zeer laag zijn,
kunt u het vlees meteen aansnijden.
U hoeft voor het vlees geen rusttijd
aan te houden.
kunt u het vlees zonder moeite warm
-
houden. U laat het na de bereidings
-
tijd gewoon in de oven, totdat het
wordt opgediend. Het bereidingsre
-
sultaat wordt hierdoor 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.
Bereidingstijden/
kerntemperaturen
Vlees Berei
-
dingstijd
[min]
Kern
-
tempe
-
ra
-
tuur**
[°C]
Rosbief
Rood: 60–90 48
Medium: 120–150 57
Doorbakken: 180–240 69
Varkensfilet 120–150 63
Casselerrib* 150–210 68
Kalfsrug* 180–210 63
Lamsrug* 90–120 60
* Zonder bot.
** Om de stijging van de kerntempera-
tuur te kunnen volgen, kunt u een
kerntemperatuurvoeler gebruiken.
Lage temperatuur (koken op lage temperatuur)
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