{"id":913,"date":"2023-10-12T16:31:05","date_gmt":"2023-10-12T14:31:05","guid":{"rendered":"https:\/\/www.gccdat.be\/main\/?page_id=913"},"modified":"2023-11-02T22:02:34","modified_gmt":"2023-11-02T20:02:34","slug":"recepten-verzameling","status":"publish","type":"page","link":"https:\/\/www.gccdat.be\/main\/recepten-verzameling\/","title":{"rendered":"Kookweetjes"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Weetjes (kerntemperatuur in graden)<\/h2>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>Soort<\/strong><\/td><td><strong>Blue<\/strong><\/td><td><strong>Saignant<\/strong><\/td><td><strong>A Point<\/strong><\/td><td><strong>Bien Cuit<\/strong><\/td><\/tr><tr><td>Rundsvlees<\/td><td>48-54<\/td><td>54-58<\/td><td>60-63<\/td><td>65-70<\/td><\/tr><tr><td>Kafsvlees<\/td><td>48-54<\/td><td>54-58<\/td><td>60-63<\/td><td>65-70<\/td><\/tr><tr><td>Varkensvlees<\/td><td>&#8211; n.v.t.<\/td><td>&#8211; n.v.t.<\/td><td>63-65 *haasje*<\/td><td>65-70<\/td><\/tr><tr><td>Lamsvlees<\/td><td>50-53<\/td><td>53-59<\/td><td>60-63<\/td><td>65-70<\/td><\/tr><tr><td>Gevogelte filet<\/td><td>&#8211; n.v.t.<\/td><td>&#8211; n.v.t.<\/td><td>65-68<\/td><td>65-70<\/td><\/tr><tr><td>Gevogelte bout<\/td><td>&#8211; n.v.t.<\/td><td>&#8211; n.v.t.<\/td><td>70-72<\/td><td>72-75<\/td><\/tr><tr><td>Eend filet<\/td><td>&#8211; n.v.t.<\/td><td>55-58<\/td><td><\/td><td>65-70<\/td><\/tr><tr><td>Wild<\/td><td><\/td><td>58-62<\/td><td>62-68<\/td><td>68-70<\/td><\/tr><tr><td><\/td><td><\/td><td><\/td><td><\/td><td><\/td><\/tr><tr><td>Vis<\/td><td>56-62 <br>(Roze bij de graat)<\/td><td><\/td><td>62-68<\/td><td>68-70<\/td><\/tr><tr><td>Zalm<\/td><td><\/td><td>45-50<\/td><td>50-60<\/td><td>60-65<\/td><\/tr><tr><td>Tonijn<\/td><td><\/td><td><\/td><td>50<\/td><td><\/td><\/tr><tr><td>Kabeljauw<\/td><td><\/td><td><\/td><td>60<\/td><td><\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Kerntemperaturen<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Weetjes (kerntemperatuur in graden) Soort Blue Saignant A Point Bien Cuit Rundsvlees 48-54 54-58 60-63 65-70 Kafsvlees 48-54 54-58 60-63 65-70 Varkensvlees &#8211; n.v.t. &#8211; n.v.t. 63-65 *haasje* 65-70 Lamsvlees 50-53 53-59 60-63 65-70 Gevogelte filet &#8211; n.v.t. &#8211; n.v.t. 65-68 65-70 Gevogelte bout &#8211; n.v.t. &#8211; n.v.t. 70-72 72-75 Eend filet &#8211; n.v.t. 55-58&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-913","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/pages\/913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/comments?post=913"}],"version-history":[{"count":12,"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/pages\/913\/revisions"}],"predecessor-version":[{"id":963,"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/pages\/913\/revisions\/963"}],"wp:attachment":[{"href":"https:\/\/www.gccdat.be\/main\/wp-json\/wp\/v2\/media?parent=913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}