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DO301CT
pIET HuYSENTRuYT RECOMMENDS
Piet Huysentruyt has tested the culinary thermometer and
has set up a detailled guideline to cook meat and fish with an
optimal result according to the right temperature for every
kind:
MEAT
Very rare Medium rare Medium
Well done
Bleu
Rosé
A point
Bien cuit
Beef
40 °C
48 - 50 °C
55 - 60 °C 65 - 70 °C
Veal
40 °C
48 - 50 °C
55 - 60 °C 65 - 70 °C
Lamb
50 °C
55 °C
65 °C
75 °C
Pork
50 °C
55 °C
65 °C
75 °C
GAME
Very rare Medium rare Medium
Well done
Pheasant
65 - 70 °C
Red game 40 °C
48 - 50 °C
55 - 60 °C 65 - 70 °C
Pigeon
40 °C
48 - 50 °C
55 - 60 °C 65 - 70 °C
POULTRY
Chicken
65 - 70 °C
Turkey
65 - 70 °C
FISH
Salmon
48 °C
Cod
58 °C