{"id":234,"date":"2017-06-30T13:30:12","date_gmt":"2017-06-30T11:30:12","guid":{"rendered":"http:\/\/gintownbbq.nl\/?page_id=234"},"modified":"2019-05-21T11:06:27","modified_gmt":"2019-05-21T09:06:27","slug":"kerntemperaturen","status":"publish","type":"page","link":"https:\/\/gintownbbq.nl\/index.php\/tips\/kerntemperaturen\/","title":{"rendered":"Kerntemperaturen"},"content":{"rendered":"

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Minimum temperaturen voor voedselveiligheid<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\nBBQ temperatuur<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\n<\/tr>\n
Rund, varken, kalf, lam<\/td>\n145<\/td>\n63<\/td>\nKoud roken<\/td>\n32-75<\/td>\n1-24<\/td>\n<\/tr>\n
Bewerkte vleesproducten, Gemalen vlees; Gehakt, Worst, Burgers<\/td>\n160<\/td>\n71<\/td>\nRoken<\/td>\n122-212<\/td>\n50-100<\/td>\n<\/tr>\n
Ham en andere magere delen<\/td>\n145<\/td>\n63<\/td>\nBarbequen<\/td>\n225-302<\/td>\n107-150<\/td>\n<\/tr>\n
Vis, schaal- en schelpdieren<\/td>\n145<\/td>\n63<\/td>\nGrillen<\/td>\n302-500<\/td>\n150-260<\/td>\n<\/tr>\n
Gevogelte, Kip, Kalkoen<\/td>\n165<\/td>\n74<\/td>\nSchroeien, Sear, Caveman style<\/td>\n500-930<\/td>\n260-500<\/td>\n<\/tr>\n
Stoofpot, Voorgegaarde producten, Restjes opwarmen<\/td>\n165<\/td>\n74<\/td>\n<\/td>\n<\/tr>\n
Kerntemperatuur richtlijnen<\/th>\nEindtemp<\/th>\nResultaat na rusten<\/th>\n<\/tr>\n
Rund, Lam, Hert<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\n<\/th>\n<\/tr>\n
Blue<\/td>\n110-120<\/td>\n43-49<\/td>\nDonker paars\/rood, lauw, draderig, licht sappig<\/td>\n<\/tr>\n
Rare<\/td>\n120-130<\/td>\n49-54<\/td>\nHelder paars\/rood, warm, mals, sappig<\/td>\n<\/tr>\n
Medium rare (Chef’s temp)<\/th>\n130-135<\/td>\n54-57<\/td>\nHelder rood, mals, zeer sappig<\/td>\n<\/tr>\n
Medium<\/td>\n135-145<\/td>\n57-63<\/td>\nRoze, redelijk sappig<\/td>\n<\/tr>\n
Medium well<\/td>\n145-155<\/td>\n63-68<\/td>\nLicht roze\/grijs, stevig, licht draderig, licht sappig<\/td>\n<\/tr>\n
Well done<\/td>\n155+<\/td>\n68+<\/td>\nBruin\/grijs, niet roze, taai, nauwelijks sappig<\/td>\n<\/tr>\n
Varken, Kalf (Magere delen; haasfilet, lende, ham)<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\n<\/th>\n<\/tr>\n
Rare<\/td>\n120-130<\/td>\n49-54<\/td>\nBleek-roze, warm, mals, zeer sappig<\/td>\n<\/tr>\n
Medium rare<\/td>\n130-135<\/td>\n54-57<\/td>\nRoom-roze, mals, sappig<\/td>\n<\/tr>\n
Medium (Chef’s temp)<\/th>\n135-145<\/td>\n57-63<\/td>\nRoomkleurig tot licht roze, soepel, sappig<\/td>\n<\/tr>\n
Medium well<\/td>\n145-155<\/td>\n63-68<\/td>\nRoomkleurig, stevig, helder sap<\/td>\n<\/tr>\n
Well done<\/td>\n155+<\/td>\n68+<\/td>\nRoomkleurig\/grijs, taai, droog<\/td>\n<\/tr>\n
Vis (Gebruik verse, duurzame vis)<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\n<\/th>\n<\/tr>\n
Rare (vette vis, zalm, tonijn, marlijn, zwaardvis, …)<\/td>\n110-125<\/td>\n43-52<\/td>\nEigen kleur, lauw, glibberig, licht sappig<\/td>\n<\/tr>\n
Medium rare (vette vis, zalm, tonijn, marlijn, zwaardvis, …)<\/td>\n125-130<\/td>\n52-57<\/td>\nLicht verkleurd, lauwwarm, sappig<\/td>\n<\/tr>\n
Chef’s temp (witvis)<\/th>\n130-145<\/td>\n57-63<\/td>\nGlazig, niet doorzichtig, mals, zeer sappig<\/td>\n<\/tr>\n
Medium (witvis)<\/td>\n145+<\/td>\n63+<\/td>\nMelkwit, niet doorzichtig, mals, zeer sappig, valt makkelijk uit elkaar<\/td>\n<\/tr>\n
Gevogelte (Gebruik vers, duurzaam gevogelte)<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\n<\/th>\n<\/tr>\n
Medium rare; Eend, Borstfilet<\/td>\n135<\/td>\n57<\/td>\nRoze, soepel, sappig<\/td>\n<\/tr>\n
Medium; Kip, Kalkoen, Borstfilet<\/td>\n150<\/td>\n66<\/td>\nBinnen 1 uur op 66\u00b0C en tenminste 5 minuten vasthouden. Anders door naar 74\u00b0C<\/td>\n<\/tr>\n
Gaar; Kip, Kalkoen, Eend alle delen<\/td>\n165<\/td>\n74<\/td>\nRoomkleurig en roze, mals, sappig, helder sap<\/td>\n<\/tr>\n
Low & Slow<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\nSmaakvol werkvlees, Steviger vlees met vet en collageen<\/th>\n<\/tr>\n
Varkensschouder, Pulled pork<\/td>\n190-205<\/td>\n88-96<\/td>\nZacht, sappig, vet is gesmolten, collageen omgezet in vloeibare gelatine<\/td>\n<\/tr>\n
Ribs<\/td>\n187<\/td>\n86<\/td>\nRoomkleurig en soze, vet gesmolten, vlees komt met lichte weerstand van het bot<\/td>\n<\/tr>\n
Runderborst, Brisket<\/td>\n198<\/td>\n92<\/td>\nGrijs, zacht, vezelig, licht sappig<\/td>\n<\/tr>\n
Bewerkte Vleesproducten<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\nRauw bereidde, samengestelde verse producten<\/th>\n<\/tr>\n
Gemalen vlees; Gehakt, Worst, Burgers<\/td>\n160<\/td>\n71<\/td>\n<\/td>\n<\/tr>\n
Voorgegaarde Ham, Hot-dogs, Worstjes<\/td>\n140+<\/td>\n60+<\/td>\n<\/td>\n<\/tr>\n
Overig<\/th>\n\u00b0F<\/th>\n\u00b0C<\/th>\nVerwarm zo snel mogelijk en zonder onderbreking<\/th>\n<\/tr>\n
Stoofpot, Bereidde producten verwarmen<\/td>\n165<\/td>\n74<\/td>\nAdviestemperatuur voor voedselveiligheid<\/td>\n<\/tr>\n
Minimale serveer- \/ warmhoudtemperauur<\/td>\n140<\/td>\n60<\/td>\nBinnen 1 uur op minimaal 60\u00b0C. Anders eerst doorverwarmen tot 74\u00b0C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

  Minimum temperaturen voor voedselveiligheid \u00b0F \u00b0C BBQ temperatuur \u00b0F \u00b0C Rund, varken, kalf, lam 145 63 Koud roken 32-75 1-24 Bewerkte vleesproducten, Gemalen vlees; Gehakt, Worst, Burgers 160 71 Roken 122-212 50-100 Ham en andere magere delen 145 63 Barbequen 225-302 107-150 Vis, schaal- en schelpdieren 145 63 Grillen 302-500 150-260 Gevogelte, Kip, Kalkoen … <\/p>\n

Lees verder “Kerntemperaturen”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":225,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-234","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/pages\/234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/comments?post=234"}],"version-history":[{"count":0,"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/pages\/234\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/pages\/225"}],"wp:attachment":[{"href":"https:\/\/gintownbbq.nl\/index.php\/wp-json\/wp\/v2\/media?parent=234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}