Kerntemperaturen Varkensvlees
| Rauw | Rood | Rose | Doorbakken | |
|---|---|---|---|---|
| Varkensvlees | X | X | 55°-60° | 70°-75° |
Bereidingstijden Varkensvlees
| Varkensvlees soort | Roerbakken | Bakken | Braden | Stoven | Trekken |
|---|---|---|---|---|---|
| Varkenshaas | 10-14 min | ||||
| Fricandeau 500 gram | 35 min | ||||
| Hamlap | 12-15 min | ||||
| Oester | 6 min | ||||
| Schnitzel | 3-4 min | ||||
| Halskarbonade | 15-25 min | ||||
| Schouderkarbonade | 10-14 min | ||||
| Ribkarbonade | 6-8 min | ||||
| Haaskarbonade | 6-8 min | ||||
| Filetlap | 4-6 min | ||||
| Filet 500 gram | 35 min | ||||
| Speklap | 8-10 min | 10-15 min | |||
| Hamschijf | 120 min | ||||
| Braadworst en Saucijs | 10-14 min | ||||
| Varkensreepjes | 2-4 min |