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Préparation culinaire Température au cœur
Boeuf
Bifteck
Saignant 40-45 ºC
A point 50-55 ºC
Bien cuit 60-65 ºC
Grillades 80-85 ºC
Porc
Filet 65-70 ºC
Roulade 80-85 ºC
Côtelette 75-80 ºC
Côtelette marinée 65-70 ºC
Pain de viande hachée 70-75 ºC
Veau
Grillade 70-75 ºC
Lièvre
Râble de lièvre 60-70 ºC
Filet de râble
Saignant 40-45 ºC
A point 50-55 ºC
Bien cuit 60-65 ºC
Agneau
Gigot 80-85 ºC
Volaille
En général 70-75 ºC
Poisson
Poisson 70-80 ºC
Attention : Veiller à placer la sonde dans le milieu de la préparation et non à proximité des os ou de
parties grasses afin d’obtenir la température exacte.
Tableau pour le thermomètre de cuisson intérieure
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