Gaggenau BS 484-111 - Инструкция по эксплуатации - Страница 26

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C o r e   te m p e r a t u r e   g u i d e l i n e s

U s e   c h i l l e d   fo o d   o n l y,   n o t   f ro z e n   fo o d .   T h e   d e t a i l s   g i ve n  
in the t able are guidelines. Results depend on the 
quality and composition of the food.

Fo r   hyg i e n e   r e a s o n s ,   c r i t i c a l   fo o d s t u f f s   s u c h   a s   f i s h   a n d  
game should reach a core te mperature of 62 – 70 °C; 
for poultr y and minced meat this should be as high as 
8 0   –   8 5   ° 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