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NL
TABEL VAN BEREIDINGSTIJDEN EN -TEMPERATUREN
Product
Dikte*
Temp. (°C)
Tijd
Wachttijd**
Rund, Kalf, Lam, Wild
Filets, Koteletten, Ribeye, T-bone,
1-2 cm
49+
1 uur
Tot 6 uur
Sirloin, Porterhouse (tender cuts)
2-5 cm
49+
2 uur
Tot 8 uur
Flank, nek, dij, schouder, schacht
4-6 cm
49+
8 uur
Tot 10 uur
Varken
Borst
3-6 cm
82
10 uur
Tot 12 uur
Spareribs
2-3 cm
59
10 uur
Tot 12 uur
Koteletten
2-4 cm
56+
4 uur
Tot 6 uur
Lende
5-7 cm
56+
10 uur
Tot 12 uur
Gevogelte
Kippenborst met bot
3-5 cm
82
2 uur
Tot 3 uur
Kippenborst zonder bot
3-5 cm
64
1 uur
Tot 2 uur
Kippendij met bot
3-5 cm
82
1.5 uur
Tot 3 uur
Kippendij zonder bot
3-5 cm
64
1 uur
Tot 2 uur
Kip-drumstick
5-7 cm
82
2 uur
Tot 3 uur
Eendenborst
3-5 cm
64
2 uur
Tot 2 uur
Vis
Magere en vette vis
3-5 cm
47+
1 uur
Tot 1 uur
Schaal- en Schelpdieren
Garnalen
2-4 cm
60
1 uur
Tot 1 uur
Kreeft
4-6 cm
60
1 uur
Tot 1 uur
St-Jacobsschelpen
2-4 cm
60
1 uur
Tot 1 uur
Groenten
Wortelgroente
1-5 cm
83+
1 uur
Tot 2 uur
Knapperige groenten
1-5 cm
83+
1 uur
Tot 2 uur
* Als het product dunner is dan aangegeven zal het eerder gaar zijn.
** De wachttijd is de tijd hoelang het product in het water kan blijven zonder de structuur
verder aan te tasten..
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