TOUCH USER MANUAL 39
GUIDELINES
Meat with Larger Amounts of Connective Tissue
Meats that contain larger amounts of connective tissue, such as shoulder, brisket, and
neck, must be slow cooked at low temperatures to make them tender. The holding time
should, for example, be 30-90 minutes at a core temperature of 60-75°C. tissue, the
more important the holding time becomes.
Buffets and Displays
Meats prepared for a buffet or sales counter display should have a core temperature
above 75°C. Remove the meat after no longer than 3 hours or when the core temper-
ature falls below 65°C. For more details, consult the official guidelines of your country.
Core Temperature Guidelines for Fish
Product
Temperature Guidelines
Fish without bones
55°C
Fish with bones
60°C
Fish paté
65°C
Core Temperature Guidelines for Delta-T
Result
Temperature Guidelines
Rare
52-57°C
Medium-rare
59-62°C
Well-done
72-87°C
you should always follow the guidelines from your national food safety board.