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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
bereidingsresultaat 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/kerntempera
-
turen
Vlees +
[min]
Q
[°C]
Runderfilet 80–100 59
Rosbief
Rood 50–70 48
Medium 100–130 57
Doorbakken 160–190 69
Varkensfilet 80–100 63
Casselerrib* 140–170 68
Kalfsfilet 80–100 60
Kalfsrug* 100–130 63
Lamsrug* 50–80 60
+ Bereidingstijd
Q Kerntemperatuur
Om de stijging van de kerntemperatuur
te kunnen volgen, kunt u een kerntem-
peratuurvoeler gebruiken.
* Zonder bot.
Lage temperatuur (koken op lage temperatuur)
57
57


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Miele H 6290 B Usermanual and installation guide - English - 92 pages

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