{"id":784,"date":"2019-05-03T16:08:41","date_gmt":"2019-05-03T04:08:41","guid":{"rendered":"http:\/\/www.cervena.nl\/?page_id=784"},"modified":"2019-07-19T13:36:54","modified_gmt":"2019-07-19T01:36:54","slug":"de-kerntemperatuur-meten","status":"publish","type":"page","link":"https:\/\/www.cervena.nl\/en\/product-informatie\/de-kerntemperatuur-meten\/","title":{"rendered":"(Nederlands) De kerntemperatuur meten"},"content":{"rendered":"<p class=\"qtranxs-available-languages-message qtranxs-available-languages-message-en\">Sorry, this entry is only available in <a href=\"https:\/\/www.cervena.nl\/nl\/wp-json\/wp\/v2\/pages\/784\" class=\"qtranxs-available-language-link qtranxs-available-language-link-nl\" title=\"Nederlands\">Nederlands<\/a>. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.<\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-823\" src=\"http:\/\/www.cervena.nl\/wp-content\/uploads\/2019\/05\/Cervena-Technique-A2.jpg\" alt=\"\" width=\"439\" height=\"439\" srcset=\"https:\/\/www.cervena.nl\/wp-content\/uploads\/2019\/05\/Cervena-Technique-A2.jpg 1536w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2019\/05\/Cervena-Technique-A2-150x150.jpg 150w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2019\/05\/Cervena-Technique-A2-300x300.jpg 300w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2019\/05\/Cervena-Technique-A2-768x768.jpg 768w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2019\/05\/Cervena-Technique-A2-1024x1024.jpg 1024w\" sizes=\"auto, (max-width: 439px) 100vw, 439px\" \/><\/p>\n<p>Wil je zeker zijn van de gewenste garing van je Cervena vlees? Dan kun je het beste met een\u00a0kernthermometer werken. Je meet de kerntemperatuur door de pen van de thermometer tot in\u00a0de kern van het hertenvlees te steken.<\/p>\n<ul>\n<li>Rare 52-54 \u00b0C<\/li>\n<li>Medium &#8211; rare 54-57 \u00b0C<\/li>\n<li>Medium 57-63 \u00b0C<\/li>\n<li>Medium &#8211; well done 63-68 \u00b0C<\/li>\n<\/ul>\n<p>Laat op hoge temperatuur gebakken of gegrild vlees nog even, losjes afgedekt met\u00a0aluminiumfolie of op een warme plaats, rusten voordat je het aansnijdt. De kerntemperatuur\u00a0zal dan nog een paar graden stijgen.<\/p>","protected":false},"excerpt":{"rendered":"<p>Sorry, this entry is only available in Nederlands. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Wil je zeker zijn van de gewenste garing van je Cervena vlees? Dan kun je het beste met een\u00a0kernthermometer werken. Je meet&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":389,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-784","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/pages\/784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/comments?post=784"}],"version-history":[{"count":2,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/pages\/784\/revisions"}],"predecessor-version":[{"id":824,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/pages\/784\/revisions\/824"}],"up":[{"embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/pages\/389"}],"wp:attachment":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/media?parent=784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}