Gaggenau BOP 251 Instruction Manual

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Gaggenau BOP 251 Instruction Manual Manual pdf 21 page image

21Recommended core temperaturevaluesUse fresh foodstuffs only. Do not use deep-frozenfoods. The details in the table are recommendedvalues. They depend on the quality and condition offoods.For reasons of hygiene, fish and other criticalfoodstuffs should have a core temperature of at least62 - 65 °C after cooking.Cooked food Recommendedcore temperatureRindRoast beef, fillet of beef, entrecotevery rare 45 - 47 °Crare 50 - 52 °Cmedium-rare 58 - 60 °Cwell-done 70 - 75 °CRoast beef 80 - 85 °CPorkRoast pork 72 - 80 °CBack of porkmedium-rare 65 - 70 °Cwell-done 75 °CMeat loaf 85 °CFillet of pork 65 - 70 °CVealRoast veal, well-done 75 - 80 °CBreast of veal, stuffed 75 - 80 °CBack of vealmedium-rare 58 - 60 °Cwell-done 65 - 70 °CFillet of vealrare 50 - 52 °Cmedium-rare 58 - 60 °Cwell-done 70 - 75 °CVenisonSaddle of venison 60 - 70 °CLeg of venison 70 - 75 °CVenison steak 65 - 70 °CRack of hare, rack of rabbit 65 - 70 °CPoultryChicken 85 °CGuinea fowl 75 - 80 °CGoose, turkey, duck 80 - 85 °CDuck breastmedium-rare 55 - 60 °Cwell-done 70 - 80 °COstrich steak 60 - 65 °CLambLeg of lambmedium-rare 60 - 65 °Cwell-done 70 - 80 °CSaddle of lambmedium-rare 55 - 60 °Cwell-done 65 - 75 °CMuttonLeg of lambmedium-rare 60 - 65 °Cwell-done 70 - 80 °CSaddle of lambmedium-rare 70 - 75°Cwell-done 65 - 75 °CMuttonFillet steak 62 - 65 °CWhole 65 °CTerrine 62 - 65 °CMiscellaneousBread 90 °CVol-au-vent 72 - 75 °CTerrine 60 - 70 °CFoie gras 45 °CCooked food Recommendedcore temperature