Kategorie: Kerntemperaturen
|
Rosa |
Durch |
| Keule/Schlegel |
65° – 68° |
75° |
| Medallions |
65° |
– |
| Rücken |
65° – 70° |
– |
| Kamm |
– |
70° – 75° |
| Schulter |
– |
75° |
| Bauch |
– |
80° – 85° |
| Spare Ribs |
65° |
85° |
| Pulled Pork |
– |
95° |
| Brustspitz |
– |
85° |
| Filet |
58° |
65° |
| Kotelett (ohne Knochen) |
– |
68° |
| Kotelett (mit Knochen) |
– |
75° – 80° |
| Leberkäse |
– |
72° |
| Nacken |
– |
70° – 75° |
|
rosa |
Durch |
| Ente |
– |
80° – 90° |
| Entenbrust |
62° – 65° |
– |
| Gans |
75° – 80° |
90° – 92° |
| Gänseleber-Pastete |
– |
45° |
| Hähnchen |
– |
80-85° |
| Hähnchenbrust |
– |
72° |
| Perlhuhnbrust |
– |
70° |
| Poulet |
– |
85° |
| Pute |
– |
80° – 90° |
| Putenbraten |
– |
70° |
| Truthahn |
– |
80° – 85° |
| Strauß, Filetsteak |
– |
58° |
| |
Rare |
Medium |
Well Done |
| Rinderfilet |
38° – 55° |
55° – 58° |
>58° |
| Roastbeef |
53° |
55° – 60° |
>60° |
| Flanksteak |
– |
54° – 57° |
– |
| Rindsrose |
– |
– |
85° – 90° |
| Rinderbrust |
– |
– |
90° – 95° |
| Rinderbraten |
– |
70° |
80° – 85° |
| Tafelspitz |
– |
– |
90° |
| Sauerbraten |
– |
– |
85° |
| Rinderfilet |
45° – 50° |
50° – 55° |
56° – 65° |
| Entrecôte |
– |
56° |
– |
| Beef Brisket |
– |
– |
85° |
| Falsches Filet |
– |
60° – 65° |
70° – 75° |
| Rouladen (Filet) |
– |
58° |
– |
| Rouladen (Keule) |
– |
– |
70° |
| Lende |
38° – 55° |
55° – 58° |
|
|
Rosa |
Durch |
| Rehbraten |
– |
75° – 80° |
| Rehrücken |
50° – 60° |
– |
| Rehrücken (gespickt) |
– |
58° – 60° |
| Rehschulter |
60° |
– |
| Hirschrücken |
54° – 60° |
– |
| Hirschbraten |
60° |
– |
| Hirschmedallions |
60° |
– |
| Wildschweinbraten |
|
75° – 78° |
| Wildschweinfilet |
60° – 62° |
– |
| Wildschweinkeule |
– |
75° |
| Kaninchenkeule |
– |
65° |
