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NL 27
Let op! Plaats na het kookproces altijd het rubber dopje terug op de
aansluiting van de kernthermometer.
Gebruik de kernthermometer alleen voor toepassing in uw oven.
Zorg ervoor dat tijdens het kookproces de kernthermometer
niet in aanraking komt met het verwarmingselement. Na het
kookproces is de kernthermometer erg heet. Wees voorzichtig om
brandwonden te voorkomen.
Richtwaarden kerntemperatuur
Rundvlees
Runderfilet/Lende medium 55 - 58 ºC
Roastbeef medium 55 - 60 ºC
Kogelbiefstuk doorbakken 85 - 90 ºC
Gebraden rundvlees doorbakken 80 - 85 ºC
Gekookt rundvlees doorbakken 90 ºC
Varkensvlees
Poot/bout doorbakken 75 ºC
Poot/bout licht rosé 65 - 68 ºC
Varkensrug licht rosé 65 - 70 ºC
Varkensschouder doorbakken 75 ºC
Varkensbuik/gevuld doorbakken 75 - 80 ºC
Varkensbuik/buikvlees doorbakken 80 - 85 ºC
Varkensachterpoot gebakken doorbakken 80 - 85 ºC
Varkenspoot doorbakken 80 - 85 ºC
Gekookte ham zeer mals 64 - 68 ºC
Casseler ribbetjes doorbakken 65 ºC
Ham in brooddeeg 65 - 68 ºC
Kalfsvlees
Kalfsrug licht rosé 58 - 65 ºC
Kalfpoot/Kalfsbout doorbakken 78 ºC
Gebakken nieren doorbakken 75 - 80 ºC
Gebraden kalfsvlees/Schouder doorbakken 75 - 80 ºC
Kalfsbout doorbakken 75 - 78 ºC
Schapenvlees
Schapenrug rosé 65 - 70 ºC
Schapenrug doorbakken 80 ºC
Schapenpoot rosé 70 - 75 ºC
Schapenbout 82 - 85 ºC
Lamsvlees
Lamsbout rosé 60 - 62 ºC
Lamsbout doorbakken 68 - 75 ºC
Lamsrug rosé 54 - 58 ºC
Lamsrug doorbakken 68 - 75 ºC
Lamsschouder doorbakken 78 - 85 ºC
GEBRUIK
27


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