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Na de bereiding
Omdat de bereidings- en kerntempera
-
turen zeer laag zijn,
kunt u het vlees meteen aansnijden.
U hoeft voor het vlees geen rusttijd
aan te houden.
kunt u het vlees zonder moeite warm
-
houden. U laat het na de bereidings
-
tijd gewoon in de oven, totdat het
wordt opgediend. Het bereidingsre
-
sultaat wordt hierdoor niet beïnvloed.
heeft het vlees de juiste eettempera
-
tuur. Dien het vlees op voorver
-
warmde borden op en serveer het
met zeer hete saus, zodat het vlees
niet zo snel afkoelt.
Bereidingstijden/kerntempera
-
turen
Vlees Berei
-
dings
-
tijd
[min]
Kerntem
-
pera
-
tuur**
[°C]
Rosbief
Rood
Medium
Doorbakken
60–90
120–150
180–240
48
57
69
Varkensfilet 120–150 63
Casselerrib* 150–210 68
Kalfsrug* 180–210 63
Lamsrug* 90–120 60
* Zonder bot.
** Om de stijging van de kerntempera-
tuur te kunnen volgen, kunt u een
kerntemperatuurvoeler gebruiken.
Lage temperatuur (koken op lage temperatuur)
75
75


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