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NL
Indicatieve tabel bereidingen met temperatuursonde
Type en stuk vlees Doeltemperatuur (°C)
Rundvlees
Rosbief: rood 50 - 53
Rosbief: medium gaar 55 - 58
Rosbief: doorbakken 65 - 70
Entrecote: rood* 50
Entrecote: medium gaar* 58
Entrecote: doorbakken 70
Varkensvlees
Varkensgebraad 80 - 85
Schouder 80 - 85
Braadworstjes** 75 - 80
Kalf
Kalfsgebraad 75 - 80
Gevogelte
Hele kip 80 - 85
Hele kalkoen 80 - 85
Kalkoensgebraad (heel of borst) 80 - 85
Lamsvlees
Lamsbout met bot (rood) 65
Lamsbout met bot (doorbakken) 75 - 80
Bereiding op lage temperatuur
Rundvlees/rosbief: rood*** 50 - 54
Rundvlees/rosbief: medium gaar*** 55 - 60
* De gegeven temperaturen kunnen variëren afhankelijk van de dikte van het filet.
** Voor voorverpakte levensmiddelen wordt een geschikte functie aanbevolen zodat het van buiten
goed geroosterd wordt.
*** We adviseren om het vlees enkele minuten in de pan aan te braden alvorens het in de oven te
plaatsen.
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