Innertemperatur & temperatur

I många fall så lönar det sig att hastigt och hett bryna kött för att sedan långsamt ta upp innertemperaturen i ugnen. Det ger både en härlig stekyta och ett kött som behåller sin saftighet bättre. Den lite långsammare uppvärmningen innebär även att enzymerna i köttet får längre tid på sig att bryta ned köttet innan temperaturen blir för hög för dem att verka. Detta ger ett mörare slutresultat.

Nötkött

Entrecôte – blodig 50-54°
Entrecôte – medium 55-58°
Entrecôte – well done 59-68°

Ryggbiff – blodig 50-54°
Ryggbiff – medium 55-58°
Ryggbiff – well done 59-68°

Oxfilé – blodig 50-54°
Oxfilé – medium 55-58°
Oxfilé – well done 59-68°

Rostasfilé – blodig 50-54°
Rostasfilé – medium 55-58°
Rostasfilé – well done 59-68°

Rostbiff – blodig 50-54°
Rostbiff – medium 55-58°
Rostbiff – well done 59-68°

Innanlår – 55-60°
Flankstek – 55-60˚
Toppbog – 55-60˚
Rumpstek / Picanha– 55-65°
Fransyska – 70-75˚
Ytterlår – 80-85° (långkok)
Högrev – grillad 55-60°
Högrev – i gryta, ugn eller BBQ 75°
Nötbog – 70-80˚ (långkok / BBQ)
Nötbringa – 85-90° (långkok / BBQ)
Nötlever – 60-70°

Lamm- / fårkött

Lammentrecôte – 58-70˚
Lammfilé – 58-70˚
Lammfärs – 70˚
Lammkotlett – 58-70˚
Lammracks – 58-70˚
Lammstek – 60-70˚
Lammkotlett – 58-70˚
Lammrostbiff – 58-70˚
Gris- / fläskkött
Grisbog / Fläskbog – 65-70˚
Grisfilé / Fläskfilé – 65-70˚
Fläskfärs – 65-70˚
Griskarré / Fläskkarré – 80-85˚
Skinka – 65-70˚
Fläskkotlett – 65-70˚
Kotlettrad – 65-70˚
Skinkstek – 65-70˚
Sidfläsk / Grissida – 80˚
Kycklingkött
Hel kyckling – 82˚ (intill benet)
Kycklingbröstfilé / Kycklingfilé – 72˚C
Kycklingklubba / Kycklingben – 82˚ (intill benet)
Kycklinglår – 82˚ (intill benet)
Kycklinglårfilé – 72˚
Kycklingspett med lårfilébitar – 72˚
Kycklingvingar – 82˚

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