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Valeurs indicatives de température à
cœur
Utilisez seulement des produits frais et non des
surgelés. Les valeurs figurant dans le tableau sont
indicatives. Elles peuvent varier en fonction de la
qualité et de la nature des aliments.
Pour des raisons d'hygiène, le poisson et d'autres
aliments fragiles doivent, après cuisson, avoir une
température à cœur d'au moins 62 - 65 °C.
Aliment à cuire Valeur indicative de
température à cœur
Bœuf
Rosbif, filet de bœuf, entrecôte
bleu 45 - 47 °C
saignant 50 - 52 °C
saignant à point 58 - 60 °C
cuit à point 70 - 75 °C
Rôti de bœuf 80 - 85 °C
Porc
Rôti de porc 72 - 80 °C
Longe de porc
saignant à point 65 - 70 °C
cuit à point 75 °C
Rôti de haché 85 °C
Filet de porc 65 - 70 °C
Veau
Rôti de veau, cuit à cœur 75 - 80 °C
Poitrine de veau, farcie 75 - 80 °C
Longe de veau
saignant à point 58 - 60 °C
cuit à point 65 - 70 °C
Filet de veau
saignant 50 - 52 °C
saignant à point 58 - 60 °C
cuit à point 70 - 75 °C
Gibier
Selle de chevreuil 60 - 70 °C
Gigot de chevreuil 70 - 75 °C
Steaks de cerf 65 - 70 °C
Râble de lièvre, de lapin 65 - 70 °C
Volaille
Poulet 85 °C
Pintade 75 - 80 °C
Oie, dinde, canard 80 - 85 °C
Poitrine de canard
saignant à point 55 - 60 °C
cuit à point 70 - 80 °C
Steak d'autruche 60 - 65 °C
Agneau
Gigot d'agneau
saignant à point 60 - 65 °C
cuit à point 70 - 80 °C
Carré d'agneau
rosé 55 - 60 °C
cuit à point 65 - 75 °C
Mouton
Gigot de mouton
rosé 70 - 75 °C
cuit à point 80 - 85 °C
Carré de mouton
rosé 70 - 75 °C
cuit à point 80 °C
Poisson
Filet 62 - 65 °C
Entier 65 °C
Terrine 62 - 65 °C
Autre
Pain 90 °C
Pâté 72 - 75 °C
Terrine 60 - 70 °C
Foie gras 45 °C
Aliment à cuire Valeur indicative de
température à cœur
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