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GEMÜSE
(°C) (Std.
)
Bohnen 60 - 70 6 - 8
Paprika 60 - 70 5 - 6
Suppengemüse 60 - 70 5 - 6
Pilze 50 - 60 6 - 8
Kräuter 40 - 50 2 - 3
Stellen Sie die Temperatur auf 60 - 70 °C
ein.
OBST
(Std.)
Pflaumen 8 - 10
Aprikosen 8 - 10
Apfelscheiben 6 - 8
Birnen 6 - 9
Temperatursensor
RIND Lebensmittel-Kerntemperatur (°C)
Blutig Mittel Durch
Roastbeef 45 60 70
Lende 45 60 70
RIND Lebensmittel-Kerntemperatur (°C)
Weniger Mittel Mehr
Hackbraten 80 83 86
SCHWEIN Lebensmittel-Kerntemperatur (°C)
Weniger Mittel Mehr
Schinken / Braten 80 84 88
Rückenkotelett / Schweinelende,
geräuchert / Schweinelende, po‐
chiert
75 78 82
KALB Lebensmittel-Kerntemperatur (°C)
Weniger Mittel Mehr
Kalbsbraten 75 80 85
Kalbshaxe 85 88 90
42 Progress
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