Gaggenau BS 470 Instruction Manual

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Contents

Gaggenau BS 470 Instruction Manual Manual pdf 29 page image

29Core temperature probe enSuggested values for the coretemperatureOnly use fresh food that has not been frozen. Thefigures in the table are given as a guide. They willdepend on the quality and composition of the food.For hygiene reasons, critical foodstuffs such as fish andgame should reach a core temperature of 62–70 °C; forpoultry and minced meat this should be as high as 80–85 °C.Food Suggested value forthe core temperatureBeefSirloin, fillet of beef, entrecôteVery rareRareMedium rareWell done45–47 °C50–52 °C58–60 °C70–75 °CRoast beef 80–85 °CPorkJoint of pork 72–80 °CLoin of porkMedium rareWell done65–70 °C75 °CMeat loaf 85 °CFillet of pork 65–70 °CVealJoint of veal, well done 75–80 °CBreast of veal, stuffed 75–80 °CSaddle of vealMedium rareWell done58–60 °C65–70 °CFillet of vealRareMedium rareWell done50–52 °C58–60 °C70–75 °CGameSaddle of venison 60–70 °CLeg of roe venison 70–75 °CVenison loin steaks 65–70 °CSaddle of hare or rabbit 65–70 °CPoultryChicken 90 °CGuinea fowl 80–85 °CGoose, turkey, duck 85–90 °CDuck breastMedium rareWell done55–60 °C70–80 °COstrich steak 60–65 °CLambLeg of lambMedium rareWell done60–65 °C70–80 °CSaddle of lambMedium rareWell done55–60 °C65–75 °CMuttonLeg of muttonMedium rareWell done70–75 °C80–85 °CSaddle of muttonMedium rareWell done70–75 °C80 °CFishFillet 62–65 °CWhole 65 °CTerrine 62–65 °COtherBread 96 °CPâté 72–75 °CTerrine 60–70 °CFoie gras 45 °CFood Suggested value forthe core temperature