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EN 32
Recommended core temperature values
Beef
Fillet/sirloin
medium
55 - 58 ºC
Roast beef
medium
55 - 60 ºC
Round steak
well-done
85 - 90 ºC
Roast beef
well-done
80 - 85 ºC
Stewed beef
well-done
90 ºC
Pork
Hoof/leg
well-done
75 ºC
Hoof/leg
slightly pink
65 - 68 ºC
Pork loin
slightly pink
65 - 70 ºC
Pork shoulder
well-done
75 ºC
Pork belly/stuffed
well-done
75 - 80 ºC
Pork belly
well-done
80 - 85 ºC
Roast pork hoof
well-done
80 - 85 ºC
Pork hoof
well-done
80 - 85 ºC
Cooked ham
very tender
64 - 68 ºC
Kassel ribs
well-done
65 ºC
Breaded ham
65 - 68 ºC
Veal
Veal loin
slightly pink
58 - 65 ºC
Veal hoof/leg of veal
well-done
78 ºC
Fried kidneys
well-done
75 - 80 ºC
Roast veal/shoulder
well-done
75 - 80 ºC
Leg of veal
well-done
75 - 78 ºC
Mutton
Mutton loin
pink
65 - 70 ºC
Mutton loin
well-done
80 ºC
Mutton hoof
pink
70 - 75 ºC
Leg of mutton
82 - 85 ºC
Lamb
Leg of lamb
pink
60 - 62 ºC
Leg of lamb
well-done
68 - 75 ºC
Lamb loin
pink
54 - 58 ºC
Lamb loin
well-done
68 - 75 ºC
Lamb shoulder
well-done
78 - 85 ºC
Poultry
Chicken
well-done
85 ºC
Goose/Duck
well-done
90 - 92 ºC
Turkey
well-done
80 - 85 ºC
Pastries etc
Pastries
72 - 85 ºC
Terrines
60 - 70 ºC
USE