Manual Gaggenau BO480610 (page 25 of 56) (English)

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Core temperature guidelines

Use chilled food only, not frozen food. The details given

in the table are guidelines. Results depend on the

quality and composition of the food.

For hygiene reasons, critical foodstuffs such as fish and

game should reach a core temperature of 62 – 70 °C;

for poultry and minced meat this should be as high as

80 – 85 °C.

Food Core

temperature

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

temperature

guideline

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Others manual(s) of Gaggenau BO480610

Gaggenau BO480610 User Manual - German - 40 pages

Gaggenau BO480610 User Manual - Dutch - 40 pages

Gaggenau BO480610 User Manual - French - 40 pages

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Gaggenau BO480610 Manual

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