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NOTE:
The cooking time depends on the size of meat and the temperature of the
meat to start with (fridge or room temperature).
Recommended Core Temperature
When cooking meat, the core should reach a sufficient minimum temperature that
depends on the type of meat and the desired doneness. The following table gives
some useful recommendations for getting the required consistency.
Meat
Core temperature
Lamb:
Back of lamb, raw
Back of lamb, well done
Leg of lamb, raw
Leg of lamb, well done
70 °C
80 °C
75 °C
82 °C
Beef:
Roast beef, raw
Roast beef, well done
Roast of beef, raw
Roast of beef, well done
Marinated beef
Boiled filet of beef
Ox breast
53 °C
58 °C
50 °C
58 °C
85 °C
85 °C
83 °C
Veal:
Back of veal
Leg of veal
Shoulder of veal
65 °C
70 °C
75 °C
Pork:
Back of pork
Knuckle of pork
Leg of ham
60 °C
85 °C
70 °C
Poultry
85 °C
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