{"id":6090,"date":"2022-03-01T09:00:07","date_gmt":"2022-03-01T01:00:07","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6090"},"modified":"2022-05-10T18:17:21","modified_gmt":"2022-05-10T10:17:21","slug":"overcooked-or-undercooked-meat-at-a-bbq","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/de\/ubergartes-oder-nicht-durchgegartes-fleisch-beim-grillen\/","title":{"rendered":"Wie verh\u00e4lt man sich bei \u00fcbergartem oder nicht durchgegartem Fleisch auf dem Grill? Die richtige Temperatur ist entscheidend!"},"content":{"rendered":"<p><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 class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Ob Grillprofi oder Grillanf\u00e4nger \u2013 Fleisch zu grillen kann ganz sch\u00f6n knifflig sein. Gart man es zu kurz, riskiert man eine Lebensmittelvergiftung. Gart man es zu lange, wird es trocken und z\u00e4h.<\/p>\n<p><em><i>So oder so, eine wirklich schlechte Erfahrung!<\/i><\/em><\/p>\n<p>F\u00fcr eine sichere und gesunde Zubereitung ist die richtige Grilltemperatur entscheidend. Beachten Sie jedoch, dass die Grilltemperatur je nach Fleischsorte variiert. H\u00e4hnchenfleisch kann langsam und bei niedriger Temperatur gegart werden, w\u00e4hrend Rindfleisch bei hoher Temperatur gegrillt werden sollte.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 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-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-2\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Inhaltsverzeichnis<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d2f218abce9\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Umschalten<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d2f218abce9\"  aria-label=\"Umschalten\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/de\/ubergartes-oder-nicht-durchgegartes-fleisch-beim-grillen\/#What_Temperature_Should_a_Grill_Be\" >Welche Temperatur sollte ein Grill haben?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/de\/ubergartes-oder-nicht-durchgegartes-fleisch-beim-grillen\/#How_to_Fix_Overcooked_Meat_on_Grilling\" >Wie kann man \u00fcbergartes Fleisch auf dem Grill retten?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/de\/ubergartes-oder-nicht-durchgegartes-fleisch-beim-grillen\/#How_to_Fix_Undercooked_Meat_on_Grilling\" >Wie kann man rohes Fleisch vom Grill retten?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/de\/ubergartes-oder-nicht-durchgegartes-fleisch-beim-grillen\/#Ideal_Grilling_Temperature_for_Different_Types_of_Meat\" >Die ideale Grilltemperatur f\u00fcr verschiedene Fleischsorten<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/de\/ubergartes-oder-nicht-durchgegartes-fleisch-beim-grillen\/#Wrapping_up\" >Zusammenfassung<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"What_Temperature_Should_a_Grill_Be\"><\/span><span style=\"color: #ff9900;\">Welche Temperatur sollte ein Grill haben?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 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-2 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-3\" style=\"--awb-text-transform:none;\"><p>Genauso wie die Gartemperaturen im Backofen an die jeweiligen Garpunkte verschiedener Lebensmittel angepasst werden, gilt dies auch f\u00fcr das Grillen. Die Verwendung der empfohlenen und <a href=\"https:\/\/www.chefstemp.com\/de\/ribeye-steak-medium-rare\/\"><u>richtige Grilltemperatur<\/u><\/a>\u00a0Die richtige Zubereitungsmethode tr\u00e4gt ebenfalls dazu bei, die Feuchtigkeit zu erhalten, was f\u00fcr die Lebensmittelsicherheit wichtig ist.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--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-4\" style=\"--awb-text-transform:none;\"><p>Grillexperten empfehlen, den Grill f\u00fcr ein optimales Grillergebnis 20 bis 30 Minuten vorzuheizen. So erreichen Sie die richtige Temperatur, die nicht nur f\u00fcr ein perfektes Grillergebnis sorgt, sondern auch Bakterien abt\u00f6tet.<\/p>\n<p><em><strong>Ihr Grill sollte folgende Eigenschaften haben:<\/strong><\/em><\/p>\n<ul>\n<li>250-300\u00b0F (121-149\u00b0C) f\u00fcr niedrige<\/li>\n<li>400-450\u00b0F (204-232\u00b0C) f\u00fcr hohe<\/li>\n<li>300-350\u00b0F (149-177\u00b0C) f\u00fcr mittlere<\/li>\n<li>177\u2013204 \u00b0C (350\u2013400 \u00b0F) f\u00fcr mittlere bis hohe Hitze<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--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-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"500\" height=\"331\" alt=\"Wie verh\u00e4lt man sich bei \u00fcbergartem oder nicht durchgegartem Fleisch auf dem Grill? Die richtige Temperatur ist entscheidend!\" title=\"Wie verh\u00e4lt man sich bei \u00fcbergartem oder nicht durchgegartem Fleisch auf dem Grill? Die richtige Temperatur ist entscheidend!\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/1.png\" class=\"img-responsive wp-image-6091\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/1-200x132.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/1-400x265.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/1.png 500w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-4 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-5 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-5\" style=\"--awb-text-transform:none;\"><p>Es ist jedoch etwas schwierig, die Grilltemperatur konstant zu \u00fcberwachen und die Matte w\u00e4hrend des gesamten Vorgangs auf der empfohlenen Temperatur zu halten. Grillfans empfehlen daher die Anschaffung einer Grillmatte. <a href=\"https:\/\/www.chefstemp.com\/de\/thermometerarten\/\"><u>Fleischthermometer<\/u><\/a>\u00a0Um jedes Mal pr\u00e4zise und genaue Grilltemperaturen zu messen, ist ein Thermometer hilfreich, das beim Einstechen ins Fleisch sofort die Temperatur anzeigt.<\/p>\n<p><em><i>A<\/i><\/em>Ein Sofortablesethermometer <em><i>Ein Weg zu sicherem, richtig zubereitetem, leckerem und geschmackvollem Fleisch.<\/i><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-5 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-6 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-6\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_Fix_Overcooked_Meat_on_Grilling\"><\/span><span style=\"color: #ff9900;\">Wie kann man \u00fcbergartes Fleisch auf dem Grill retten?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-6 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-7 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--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-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"612\" height=\"408\" alt=\"Wie kann man \u00fcbergartes Fleisch vom Grill retten?\" title=\"Wie kann man \u00fcbergartes Fleisch vom Grill retten?\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/4-1.jpg\" class=\"img-responsive wp-image-6137\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/4-1-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/4-1-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/4-1-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/4-1.jpg 612w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--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-7\" style=\"--awb-text-transform:none;\"><p>Sie haben Ihr Fleisch also zu lange gegart \u2013 was nun? Bevor Sie es retten, m\u00fcssen Sie die Ursache daf\u00fcr kennen. Fleisch besteht aus drei Bestandteilen: Fl\u00fcssigkeit, Fett und Eiwei\u00df. Wenn Sie es zu lange garen, treten Fl\u00fcssigkeit und Fett aus, und \u00fcbrig bleiben nur z\u00e4he Muskelfasern.<\/p>\n<p><em><i>Ist das Fleisch erst einmal \u00fcbergart, l\u00e4sst es sich nicht mehr retten.<\/i><\/em><\/p>\n<p>Sie k\u00f6nnten jedoch Folgendes ausprobieren: <a href=\"https:\/\/www.chefstemp.com\/de\/garen-sie-ihr-fleisch-zu-lange-das-finaltouch-x10-fleischthermometer-wird-ihr-leben-verandern\/\"><u>Profi-Tipps<\/u><\/a>\u00a0Das kann dazu beitragen, dass die Bedingungen weder zu trocken noch zu hei\u00df werden.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-7 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-9 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-8\" style=\"--awb-text-transform:none;\"><ul>\n<li>Wenn das Essen trocken und z\u00e4h ist, k\u00f6nnen Sie versuchen, So\u00dfen \u2013 aber keine Gew\u00fcrze \u2013 hinzuzuf\u00fcgen. Manche So\u00dfen helfen, die Trockenheit zu minimieren und dem Essen etwas Feuchtigkeit zu verleihen. Achten Sie darauf, hochwertige So\u00dfen zu verwenden, die auch Geschmack beisteuern. Denn wenn das Essen zu lange gekocht wird, k\u00f6nnen Aromen intensiver werden und ein fleischiger, salziger Geschmack entstehen \u2013 und das schmeckt nie gut!<\/li>\n<li>Nehmen Sie das Essen sofort vom Herd, sobald Sie merken, dass es zu lange gegart ist. Halten Sie es au\u00dferdem warm, damit es die richtige Temperatur beh\u00e4lt.<\/li>\n<li>Lassen Sie Ihr Essen in Fl\u00fcssigkeit oder etwas Br\u00fche k\u00f6cheln. Kochen Sie es nicht zu lange, sondern lassen Sie es einige Minuten ziehen, damit die Fl\u00fcssigkeit ins Fleisch einziehen kann.<\/li>\n<li>Sollten Sie au\u00dferdem feststellen, dass Ihr Essen nicht vollst\u00e4ndig verbrannt, sondern etwas trocken ist, empfiehlt es sich, es in etwas Barbecue-Sauce zu k\u00f6cheln, um Feuchtigkeit und Geschmack wiederherzustellen.<\/li>\n<li>Sollte Ihr Fleisch dennoch angebrannt sein, empfehlen Grillexperten, es vom Grill in eine Fl\u00fcssigkeit umzuf\u00fcllen. Zus\u00e4tzlich k\u00f6nnen Sie Br\u00fche, Wasser, ein paar Essl\u00f6ffel Zitronensaft oder Essig zum Fleisch geben, um es saftiger zu machen und ihm Geschmack zur\u00fcckzugeben.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-8 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-10 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-9\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_Fix_Undercooked_Meat_on_Grilling\"><\/span><span style=\"color: #ff9900;\">Wie kann man rohes Fleisch vom Grill retten?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-9 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-11 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-10\" style=\"--awb-text-transform:none;\"><p>Du bist etwas zu vorsichtig, dein Steak auf dem Grill zu \u00fcbergaren, also nimmst du es vom Grill, sobald du denkst, es sei durchgebraten \u2013 aber das ist es nicht! Es ist noch halb roh \u2013 was nun?<\/p>\n<p><em><i>Keine Sorge, es ist noch einfacher, das Problem zu beheben \u2013 so geht&#039;s.<\/i><\/em><\/p>\n<p>Versuchen Sie niemals, das Fleisch einfach wieder auf den Grill zu legen. Schneiden Sie es stattdessen in kleinere St\u00fccke, um die Garzeit zu verk\u00fcrzen und das Fleisch dieses Mal richtig durchzugaren.<\/p>\n<p>Das Fleisch nach dem Grillen in eine ge\u00f6lte Bratform geben, mit etwas Wasser oder Barbecue-Sauce betr\u00e4ufeln und mit Alufolie abdecken. Die Sauce oder das Wasser sorgen daf\u00fcr, dass das Fleisch saftig bleibt und durchgart.<\/p>\n<p>Man soll es bei niedriger Temperatur garen, damit das Essen nicht austrocknet oder z\u00e4h wird.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-10 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-12 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-11\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Ideal_Grilling_Temperature_for_Different_Types_of_Meat\"><\/span><span style=\"color: #ff9900;\">Die ideale Grilltemperatur f\u00fcr verschiedene Fleischsorten<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-11 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-13 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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-12\" style=\"--awb-text-transform:none;\"><p><em><i>Grillen ist eine Kunst, und der Schl\u00fcssel zum erfolgreichen Grillen liegt in der Temperatur.<\/i><\/em><\/p>\n<p>H\u00e4hnchen \u2013 es ist das, was Feinschmecker gerne grillen, denn es ist eines der einfachsten und leckersten Grillgerichte. Zubereitung und Pflege des H\u00e4hnchens <a href=\"https:\/\/www.chefstemp.com\/de\/chefstemp-ultimate-guide\/\"><u>richtige Temperatur f\u00fcr H\u00e4hnchen<\/u><\/a> Es ist ganz einfach, man muss nur die richtige Temperatur halten. Grillexperten empfehlen 74 \u00b0C (165 \u00b0F) zum Grillen von H\u00e4hnchen.<\/p>\n<p>Rindfleisch \u2013 gilt als schwierig auf dem Grill zuzubereiten. Rindfleisch ben\u00f6tigt auf dem Grill etwas l\u00e4nger, um gar zu werden. Die empfohlene Grilltemperatur f\u00fcr Rindfleisch liegt bei 71 \u00b0C (160 \u00b0F) und etwas dar\u00fcber. Temperaturen unter 66 \u00b0C (150 \u00b0F) k\u00f6nnen letztendlich zu ungenie\u00dfbarem Fleisch f\u00fchren.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"509\" height=\"339\" alt=\"Die ideale Grilltemperatur f\u00fcr verschiedene Fleischsorten\" title=\"Die ideale Grilltemperatur f\u00fcr verschiedene Fleischsorten\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5.jpg\" class=\"img-responsive wp-image-6098\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5-400x266.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/5.jpg 509w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 509px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 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-13\" style=\"--awb-text-transform:none;\"><p>Schweinefleisch \u2013 eine weitere Herausforderung beim Grillen. Wenn Sie Hackfleisch vom Schwein zubereiten m\u00f6chten, muss die Grilltemperatur 71 \u00b0C (160 \u00b0F) betragen. In manchen F\u00e4llen gelten jedoch 63\u201366 \u00b0C (145\u2013150 \u00b0F) als optimale Temperatur zum Grillen von Schweinefleisch.<\/p>\n<p>Lammfleisch erfordert sorgf\u00e4ltige Behandlung f\u00fcr ein optimales Grillergebnis. Um Lammfleisch richtig zu garen, sollte die Kerntemperatur \u00fcber 63 \u00b0C liegen. F\u00fcr einen Lammr\u00fccken oder -braten ist eine Kerntemperatur um die 63 \u00b0C jedoch v\u00f6llig ausreichend.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-12 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-16 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-14\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Wrapping_up\"><\/span><span style=\"color: #ff9900;\">Zusammenfassung<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-13 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-17 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-15\" style=\"--awb-text-transform:none;\"><p>Die Gefahren von rohem oder \u00fcbergartem Fleisch sind real und k\u00f6nnen zu schweren gesundheitlichen Problemen f\u00fchren. Um also eine sichere und gesunde Mahlzeit zu gew\u00e4hrleisten, beachten Sie die oben genannten Tipps, wenn Sie das n\u00e4chste Mal den Grill anheizen.<\/p>\n<p><em><i>Gut grillen \u2013 gut essen.<\/i><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":37,"featured_media":6100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[326,793,791,622,323,789,787,790,788,338,792],"class_list":["post-6090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-bbq","tag-different-types-of-meat","tag-eating-safe","tag-food-safety","tag-grilling","tag-meat-thermometers","tag-overcooked-undercooked-meat","tag-properly-cooked","tag-right-temperature","tag-temperature","tag-tips"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts\/6090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/comments?post=6090"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts\/6090\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media\/6100"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media?parent=6090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/categories?post=6090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/tags?post=6090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}