{"id":4583,"date":"2021-11-04T15:48:09","date_gmt":"2021-11-04T07:48:09","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=4583"},"modified":"2022-03-29T09:44:30","modified_gmt":"2022-03-29T01:44:30","slug":"what-temperature-should-chicken-be-cooked-to","status":"publish","type":"avada_faq","link":"https:\/\/www.chefstemp.com\/de\/faq-items\/auf-welche-temperatur-sollte-hahnchen-gegart-werden\/","title":{"rendered":"Auf welche Kerntemperatur sollte H\u00e4hnchenfleisch gegart werden?"},"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>H\u00e4hnchen sollte 15 Sekunden lang auf eine Kerntemperatur von 71 \u00b0C (160 \u00b0F) gegart und anschlie\u00dfend mindestens 5 Minuten ruhen gelassen werden. Durch die Nachgarung steigt die Temperatur auf 74 \u00b0C (165 \u00b0F) und alle Bakterien werden abget\u00f6tet. Eine Studie hat gezeigt, dass auch das Garen von Gefl\u00fcgel auf 63 \u00b0C (145 \u00b0F) f\u00fcr 8 Minuten Bakterien abt\u00f6tet. Salmonellen sind bei Gefl\u00fcgel ein h\u00e4ufiges Problem. Au\u00dferdem wird so verhindert, dass das Gefl\u00fcgel austrocknet. Wenn Sie H\u00e4hnchen braten, grillen oder frittieren und die Temperatur mit einem digitalen Thermometer \u00fcberwachen, werden Sie feststellen, dass die Kerntemperatur erreicht ist, sobald das Fleisch 63 \u00b0C (145 \u00b0F) erreicht hat. <a href=\"https:\/\/www.chefstemp.com\/de\/temperaturtabelle-fur-steak-und-hahnchenfleisch\/\">Temperatur<\/a> wird rasch auf 165\u2070F ansteigen.<\/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-4583","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\/4583","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=4583"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq\/4583\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media?parent=4583"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/faq_category?post=4583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}