29
11
•
SETTING THE CORE PROBE
90034270rev02
BEEF
FILLET STEAK
from 52°C to 57°C
ROAST BEEF
from 48°C to 55°C
ROAST
from 78°C to 84°C
BOILED
from 87°C a 90°C
VEAL
LEG
from 72°C to 75°C
FLANK
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
SADDLE
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
KNUCKLE
from 78°C to 83°C
COOKED HAM
from 65°C to 70°C
PORCHETTA
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
from 55°C to 57°C
FISH
SALMON
from 58°C to 63°C
WHOLE FISH
from 60°C to 65°C
PATE’ AND TERRINE
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
11.2
•
EXAMPLES OF CORE TEMPERATURE
