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15
Core temperature guidelines
Use chilled food only, not frozen food. The details
given in the table are guidelines. Results depend on
the quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish
and game should reach a core temperature of 62 – 70
°C; for poultry and minced meat this should be as
high as 80 – 85 °C.
Food Core tempera-
ture guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
45 – 47 °C
50 – 52 °C
58 – 60 °C
70 – 75 °C
Joint of beef 80 – 85 °C
Pork
Joint of pork 72 – 80 °C
Loin of pork
medium
well-done
65 – 70 °C
75 °C
Meat loaf 85 °C
Fillet of pork 65 – 70 °C
Veal
Joint of veal, well-done 75 – 80 °C
Breast of veal, stuffed 75 – 80 °C
Saddle of veal
medium
well-done
58 – 60 °C
65 – 70 °C
Fillet of veal
rare
medium
well-done
50 – 52 °C
58 – 60 °C
70 – 75 °C
Game
Saddle of venison 60 – 70 °C
Leg of roe venison 70 – 75 °C
Venison loin steaks 65 – 70 °C
Saddle of hare or rabbit 65 – 70 °C
Poultry
Chicken 85 °C
Guinea fowl 75 – 80 °C
Goose, turkey, duck 80 – 85 °C
Duck breast
medium
well-done
55 – 60 °C
70 – 80 °C
Ostrich steak 60 – 65 °C
Lamb
Leg of lamb
medium
well-done
60 – 65 °C
70 – 80 °C
Saddle of lamb
medium
well-done
55 – 60 °C
65 – 75 °C
Mutton
Leg of mutton
medium
well-done
70 – 75 °C
80 – 85 °C
Saddle of mutton
medium
well-done
70 – 75 °C
80 °C
Fish
Fillet 62 – 65 °C
Whole 65 °C
Terrine 62 – 65 °C
Miscellaneous
Bread 90 °C
Paté 72 – 75 °C
Terrine 60 – 70 °C
Foie gras 45 °C
Food Core tempera-
ture guideline
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