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NLBE 65
SSVS 1000 B2
Levensmiddelen op kerntemperatuur garen
De volgende tabellen laten zien hoe gaar een levensmiddel (bijv. een stuk vlees)
is wanneer de vermelde kerntemperatuur is bereikt. Dit verandert ook niet meer
wanneer u de levensmiddelen langer in de pan houdt, want de kerntemperatuur
van het levensmiddel kan niet hoger stijgen dan de ingestelde watertemperatuur.
De kerntemperatuur is de temperatuur in het midden van het levensmiddel.
We raden voor de vermelde garing de volgende temperaturen aan:
Levens middel Kerntemperatuur Garing
Rund, lam, varken
en wild
49 °C bleu: bijna rauw
52 °C - 55 °C saignant: smalle rand gaar
56°C - 60°C rosé: dikker deel nog roze
61°C - 65°C à point: binnenin roze
66°C - 68°C à point/bien cuit: bijna volledig
doorbakken
69°C - 71°C bien cuit: volledig doorbakken
Gevogelte 72°C (ontbeend) gegaard
85 °C (met botten) gegaard
Vis, schaal- en
schelpdieren
40 °C glazig: net doorbakken
41°C - 45°C mi-cuit: halfgegaard
46°C - 55°C à point: vast
Groente 83°C - 87°C gegaard
OPMERKING
Houd er rekening mee dat gevogelte altijd volledig gegaard moet worden
gegeten, om een salmonella-infectie te voorkomen.
68


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