Schlagwort: Kerntemperatur
|
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° |