{"id":4424,"date":"2021-11-02T15:57:53","date_gmt":"2021-11-02T07:57:53","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=4424"},"modified":"2022-03-29T09:41:14","modified_gmt":"2022-03-29T01:41:14","slug":"what-is-the-safe-temperature-for-beef-rare","status":"publish","type":"avada_faq","link":"https:\/\/www.chefstemp.com\/de\/faq-items\/welche-temperatur-ist-fur-rindfleisch-medium-sicher\/","title":{"rendered":"Welche Kerntemperatur ist f\u00fcr blutiges Rindfleisch sicher?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Rare Beef, das <a href=\"https:\/\/www.chefstemp.com\/de\/temperaturtabelle-fur-steak-und-hahnchenfleisch\/\">empfohlen<\/a> Die niedrigste sichere Kerntemperatur f\u00fcr Rindfleisch betr\u00e4gt 57 \u00b0C (135 \u00b0F). Dies entspricht der Temperatur f\u00fcr medium-rare gebratenes Rindfleisch. Wer sein Rindfleisch lieber roh mag, f\u00fcr den ist es zu durchgebraten. Rindfleisch geh\u00f6rt zu den Lebensmitteln, die sich nicht eindeutig in die \u00fcblichen Temperaturzonen einordnen lassen, \u00e4hnlich wie Kalb- und Lammfleisch. Rare gebratenes Rindfleisch sollte auf eine Mindestkerntemperatur von 52 \u00b0C (125 \u00b0F) erhitzt werden. Dies ist die niedrigste Temperatur, bei der sich das Bakterienwachstum verlangsamt. Die Temperaturzonen dienen der Lebensmittelsicherheit und der Abt\u00f6tung von Lebensmittelpathogenen, die Lebensmittelvergiftungen verursachen.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"faq_category":[512],"class_list":["post-4424","avada_faq","type-avada_faq","status-publish","format-standard","hentry","faq_category-food-related-questions"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq\/4424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/comments?post=4424"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq\/4424\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media?parent=4424"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/faq_category?post=4424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}