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Na afloop van de bereiding
Aangezien de bereidings- en
kerntemperaturen zeer laag zijn,
kunt u het vlees direct aansnijden. U
hoeft het vlees niet eerst even te la
-
ten staan.
wordt het gaarresultaat niet negatief
beïnvloed wanneer het vlees na af
-
loop van de bereidingstijd nog in de
ovenruimte blijft. U kunt het zonder
problemen warmhouden totdat het
wordt geserveerd.
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.
Bereidingstijden/
kerntemperaturen
Vlees Berei
-
dings
-
tijd
[min]
Kerntem
-
pera
-
tuur**
[°C]
Rosbief
saignant
medium (rosé,
à point)
doorbakken
(bien cuit)
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
* Zonder been
** Om de stijging van de kerntempera-
tuur te controleren, kunt u een spij-
zenthermometer gebruiken.
Garen op lage temperatuur
61
61


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