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VEAU Température à cœur du plat (°C)
Moins À point Plus
Rôti de veau 75 80 85
Jarret de veau 85 88 90
MOUTON / AGNEAU Température à cœur du plat (°C)
Moins À point Plus
Gigot de mouton 80 85 88
Selle de mouton 75 80 85
Rôti d'agneau / Gigot d'agneau 65 70 75
GIBIER Température à cœur du plat (°C)
Moins À point Plus
Râble de lièvre / Selle de chevreuil 65 70 75
Cuisse de lièvre / Lièvre entier /
Cuisse de chevreuil
70 75 80
VOLAILLE Température à cœur du plat (°C)
Moins À point Plus
Poulet 80 83 86
Canard, entier / moitié / Dinde, en-
tière / blanc
75 80 85
Canard, magret 60 65 70
POISSON (SAUMON,
TRUITE, SANDRE)
Température à cœur du plat (°C)
Moins À point Plus
Poisson, entier / gros / vapeur /
Poisson, entier / gros / rôti
60 64 68
FRANÇAIS 45
45


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