28
en
Core temperature probe
Suggested values for the core
temperature
Only use fresh food that has not been frozen. The
figures in the table are given as a guide. They will
depend on the quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish and
game should reach a core temperature of 62–70 °C; for
poultry and minced meat this should be as high as
80–85 °C.
Food
Suggested value for
the core temperature
Beef
Sirloin, fillet of beef, entrecôte
Very rare
Rare
Medium rare
Well done
45–47 °C
50–52
°C
58–60 °C
70–75 °C
Roast beef
80–85 °C
Pork
Joint of pork
72–80 °C
Loin of pork
Medium rare
Well done
65–70 °C
75
°C
Meat loaf
85
°C
Fillet of pork
65–70 °C
Veal
Joint of veal, well done
75–80 °C
Breast of veal, stuffed
75–80 °C
Saddle of veal
Medium rare
Well done
58–60 °C
65–70 °C
Fillet of veal
Rare
Medium rare
Well done
50–52 °C
58–60 °C
70–75 °C
Game
Saddle of venison
60–70 °C
Leg of roe venison
70–75 °C
Venison loin steaks
65–70 °C
Saddle of hare or rabbit
65–70 °C
Poultry
Chicken
90
°C
Guinea fowl
80–85 °C
Goose, turkey, duck
85–90 °C
Duck breast
Medium rare
Well done
55–60 °C
70–80 °C
Ostrich steak
60–65 °C
Lamb
Leg of lamb
Medium rare
Well done
60–65 °C
70–80 °C
Saddle of lamb
Medium rare
Well done
55–60 °C
65–75 °C
Mutton
Leg of mutton
Medium rare
Well done
70–75 °C
80–85 °C
Saddle of mutton
Medium rare
Well done
70–75 °C
80 °C
Fish
Fillet
62–65 °C
Whole
65 °C
Terrine
62–65 °C
Other
Bread
96
°C
Pâté
72–75 °C
Terrine
60–70 °C
Foie gras
45 °C
Reheating food
75
°C
Food
Suggested value for
the core temperature
