23
12
•
SETTING THE CORE PROBE
BEEF
FILLET
from 52°C to 57°C
ROAST BEEF
from 48°C to 55°C
ROASTS
from 78°C to 84°C
BOILED
from 87°C to 90°C
VEAL
LEG
from 72°C to 75°C
CAP
from 75°C to 78°C
FRICANDEAU
from 75°C to 78°C
SHOULDER
from 75°C to 80°C
RACK
from 67°C to 72°C
LOIN
from 67°C to 72°C
PORK
LEG
from 65°C to 72°C
RACK
from 65°C to 70°C
LOIN
from 67°C to 72°C
SHOULDER
from 70°C to 75°C
SHANK
from 78°C to 83°C
BOILED HAM
from 65°C to 70°C
SUCKLING PIG
from 68°C to 73°C
LAMB
LEG
from 72°C to 76°C
RACK
from 72°C to 76°C
POULTRY
CHICKEN BREAST
from 65°C to 70°C
TURKEY
from 78°C to 83°C
TURKEY BREAST
from 67°C to 72°C
DUCK
from 78°C to 83°C
DUCK BREAST (Pink)
from 55°C to 57°C
FISH
SALMON
from 58°C to 63°C
FISH “IN BELLA VISTA”
from 60°C to 65°C
PATE’ AND TERRINES
PATE’
from 70°C to 75°C
FOIE-GRAS 52°C
CHICKEN TERRINE
from 64°C to 65°C
FISH TERRINE
from 60°C to 65°C
12.2
•
EXAMPLES OF CORE TEMPERATURES
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