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Nach dem Garvorgang
Da die Gar- und Kerntemperaturen sehr
niedrig sind,
können Sie das Fleisch sofort auf
-
schneiden. Es ist keine Ruhezeit er
-
forderlich.
wird das Garergebnis nicht beein
-
trächtigt, wenn das Fleisch nach Ab
-
lauf der Garzeit noch im Garraum
bleibt. Sie können es problemlos
warmhalten, bis es angerichtet wird.
hat das Fleisch eine optimale Ver
-
zehrtemperatur. Richten Sie es auf
vorgewärmten Tellern an und servie-
ren Sie es mit sehr heißer Soße, da-
mit es nicht so schnell auskühlt.
Garzeiten/Kerntemperaturen
Fleisch Garzeit
[min]
Kern
-
tempe
-
ratur**
[°C]
Roastbeef
rare/englisch: 60–90 48
medium 120–150 57
well done/durch: 180–240 69
Schweinefilet 120–150 63
Kasseler* 150–210 68
Kalbsrücken* 180–210 63
Lammrücken* 90–120 60
* ohne Knochen
** Für die Beobachtung des Kerntem-
peraturanstiegs können Sie ein Spei-
senthermometer verwenden.
Niedertemperaturgaren
75
75


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