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DE 21
Richtwerte Kerntemperatur
Rind
Rinderfilet/Lende medium 55 – 58 ºC
Roastbeef medium 55 – 60 ºC
Rumpsteak durch 85 – 90 ºC
Gebratenes Rind durch 80 – 85 ºC
Gekochtes Rind durch 90 ºC
Schwein
Haxe/Keule durch 75 ºC
Haxe/Keule hellrosa 65 – 68 ºC
Schweinerücken hellrosa 65 – 70 ºC
Schweineschulter durch 75 ºC
Schweinebauch/gefüllt durch 75 – 80 ºC
Schweinebauch/Bauchfleisch durch 80 – 85 ºC
Gebackene Schweinehaxe durch 80 – 85 ºC
Schweinehaxe durch 80 – 85 ºC
Gekochter Schinken sehr zart 64 – 68 ºC
Kassler Rippchen durch 65 ºC
Schinken im Brotteig 65 – 68 ºC
Kalb
Kalbsrücken hellrosa 58 – 65 ºC
Kalbshaxe/Kalbskeule durch 78 ºC
Gebackene Nieren durch 75 – 80 ºC
Gebratenes Kalbfleisch/
Schulter
durch 75 – 80 ºC
Kalbskeule durch 75 – 78 ºC
Hammel
Hammelrücken rosa 65 – 70 ºC
Hammelrücken durch 80 ºC
Hammelhaxe rosa 70 – 75 ºC
Hammelkeule 82 – 85 ºC
Lamm
Lammkeule rosa 60 – 62 ºC
Lammkeule durch 68 – 75 ºC
Lammrücken rosa 54 – 58 ºC
Lammrücken durch 68 – 75 ºC
Lammschulter durch 78 – 85 ºC
Geflügel
Hähnchen durch 85 ºC
Gans/Ente durch 90 – 92 ºC
Pute durch 80 – 85 ºC
Pasteten u. ä.
Pasteten 72 – 85 ºC
Terrinen 60 – 70 ºC
Fisch
Lachs weich 60 ºC
Fischfilet 62 – 65 ºC
Ganzer Fisch 65 ºC
Terrine 62 – 65 ºC
VERWENDUNG
21


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