Manual Gaggenau BSP261101 (page 28 of 56) (English)

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en Core temperature probe

Suggested values for the core

temperature

Only use fresh food that has not been frozen. The

figures in the table are given as a guide. They will

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 Suggested value for

the core temperature

Beef

Sirloin, fillet of beef, entrecôte

Very rare

Rare

Medium rare

Well done

45–47 °C

50–52°C

58–60 °C

70–75 °C

Roast beef 80–85 °C

Pork

Joint of pork 72–80 °C

Loin of pork

Medium rare

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 rare

Well done

58–60 °C

65–70 °C

Fillet of veal

Rare

Medium rare

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 90°C

Guinea fowl 80–85 °C

Goose, turkey, duck 85–90 °C

Duck breast

Medium rare

Well done

55–60 °C

70–80 °C

Ostrich steak 60–65 °C

Lamb

Leg of lamb

Medium rare

Well done

60–65 °C

70–80 °C

Saddle of lamb

Medium rare

Well done

55–60 °C

65–75 °C

Mutton

Leg of mutton

Medium rare

Well done

70–75 °C

80–85 °C

Saddle of mutton

Medium rare

Well done

70–75 °C

80 °C

Fish

Fillet 62–65 °C

Whole 65 °C

Terrine 62–65 °C

Other

Bread 96°C

Pâté 72–75 °C

Terrine 60–70 °C

Foie gras 45 °C

Reheating food 75°C

Food Suggested value for

the core temperature

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Others manual(s) of Gaggenau BSP261101

Gaggenau BSP261101 User Manual - German - 56 pages

Gaggenau BSP261101 User Manual - Dutch - 60 pages

Gaggenau BSP261101 User Manual - French - 64 pages

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Gaggenau BSP261101 Manual

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