Gaggenau BX 481 Instruction Manual

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Gaggenau BX 481 Instruction Manual Manual pdf 21 page image

21Core temperature guidelinesUse chilled food only, not frozen food. The details givenin the table are guidelines. Results depend on thequality and composition of the food.For hygiene reasons, critical foodstuffs such as fish andgame should reach a core temperature of 62 – 70 °C;for poultry and minced meat this should be as high as80 – 85 °C.Food CoretemperatureguidelineBeefSirloin, tenderloin, entrecôtevery rareraremediumwell-done45 – 47 °C50 – 52 °C58 – 60 °C70 – 75 °CJoint of beef 80 – 85 °CPorkJoint of pork 72 – 80 °CLoin of porkmediumwell-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 vealmediumwell-done58 – 60 °C65 – 70 °CFillet of vealraremediumwell-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 85 °CGuinea fowl 75 – 80 °CGoose, turkey, duck 80 – 85 °CDuck breastmediumwell-done55 – 60 °C70 – 80 °COstrich steak 60 – 65 °CLambLeg of lambmediumwell-done60 – 65 °C70 – 80 °CSaddle of lambmediumwell-done55 – 60 °C65 – 75 °CMuttonLeg of muttonmediumwell-done70 – 75 °C80 – 85 °CSaddle of muttonmediumwell-done70 – 75 °C80 °CFishFillet 62 – 65 °CWhole 65 °CTerrine 62 – 65 °CMiscellaneousBread 90 °CPaté 72 – 75 °CTerrine 60 – 70 °CFoie gras 45 °CFood Coretemperatureguideline