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Sonde thermométrique fr
Valeurs indicatives pour la
température à cœur
Utilisez uniquement des aliments frais et aucun aliment
surgelé. Les valeurs figurant dans le tableau sont
fournies à titre indicatif. Elles dépendent de la qualité et
de la nature des mets.
Pour des raisons d'hygiène, la température à cœur des
aliments critiques, tels que poisson et gibier, doit être
d'au moins 62- 70°C, et celle des volailles et de la
viande hachée, d'au moins 80- 85°C.
Plat cuisiné Valeur indicative pour
la température à cœur
Bœuf
Rosbif, filet de bœuf, entrecôte
très saignant
saignant
rosé
bien cuit
45- 47 °C
50- 52°C
58- 60 °C
70- 75 °C
Rôti de bœuf 80- 85 °C
Porc
Rôti de porc 72- 80 °C
Longe de porc
rosé
bien cuit
65- 70 °C
75 °C
Rôti de viande hachée 85 °C
Filet mignon de porc 65- 70 °C
Veau
Rôti de veau, bien cuit 75- 80 °C
Poitrine de veau, farcie 75- 80 °C
Selle de veau
rosé
bien cuit
58- 60 °C
65- 70 °C
Filet de veau
saignant
rosé
bien cuit
50- 52 °C
58- 60 °C
70- 75 °C
Gibier
Selle de chevreuil 60- 70 °C
Cuissot de chevreuil 70- 75 °C
Steaks de cerf 65- 70 °C
Râble de lièvre, de lapin 65- 70 °C
Volaille
Poulet 90 °C
Pintade 80- 85 °C
Oie, dinde, canard 85- 90 °C
Magret de canard
rosé
bien cuit
55- 60 °C
70- 80 °C
Steak d'autruche 60- 65 °C
Agneau
Gigot d'agneau
rosé
bien cuit
60- 65 °C
70- 80 °C
Selle d'agneau
rosé
bien cuit
55- 60 °C
65- 75 °C
Mouton
Gigot de mouton
rosé
bien cuit
70- 75 °C
80- 85 °C
Selle de mouton
rosé
bien cuit
70- 75 °C
80 °C
Poisson
Filet 62- 65 °C
Entier 65 °C
Terrine 62- 65 °C
Divers
Pain 96 °C
Vol-au-vent 72- 75 °C
Terrine 60- 70 °C
Foie gras 45 °C
Réchauffage de mets 75°C
Plat cuisiné Valeur indicative pour
la température à cœur
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