Niedergartabelle

Die perfekte Kerntemperatur



Rindfleisch   

Filet	800 gr	54-Grad
Entrecote	300 gr	56-Grad
Roastbeef	1,2 kg	53-Grad

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Kalbfleisch

Nierstücksteak	250 gr	64-Grad
Schulterbraten	1-kg	74-Grad
Haxe ganz	1-kg	85-Grad
Spiessli 3-cm Würfel		66-Grad

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Steak	250-gr	68-Grad
Kotelett	300-gr	68-Grad
Spareribs	400-gr	85-Grad
Brustspitz	1-kg	85-Grad
Schweinshals	1-kg	76-Grad

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Lammfleisch

Nierstück	250 gr	53-Grad
Kotelett	300 gr	68-Grad
Gigot	1,5 kg	53-Grad

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Poulet/Geflügel

Brust	150 gr	72-Grad
halbes Poulet	500 gr	72-Grad
ganzes Poulet	900 gr	68-Grad

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