Rational Combi-Steamer CCD Series, Руководство пользователя

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Core temperature values
State Core
temperatu-
re
Beef
Filet of beef medium 55–58 °C
Roast beef medium 55–60 °C
Beef rose well done 85–90 °C
Roast beef joint well done 80–85 °C
Aitchbone well done 9 0 °C
Pork
Leg well done 7 5 °C
Leg under done 65–68 °C
Saddle slightly light pink
65–70 °C
Shoulder well done 7 5 °C
Belly/stuffed well done 70–75 °C
Belly well done 80–85 °C
Knuckle, roasted well done 80–85 °C
Knuckle, cured well done 80–85 °C
H a m juicy 64–68 °C
Smoked pork chops 65–70 °C
(Buffet slices) 55–60 °C
Knuckle pickled well done 75–80 °C
Ham in bread crust well done 65–70 °C
Bread dough 65–70 °C
Tongue well cooked 85–90 °C
Pig’s head 75–82 °C
Veal
Saddle light pink 65–70 °C
Leg, Top-side, well done 7 8 °C
Fricandeau
Kidney well done 75–80 °C
Shoulder well done 75–78 °C
Breast (often stuffed well done 75–78 °C
or boned)
Cooking with core temperature
(option)
Core temperature values
State Core
temperatu-
re
Mutton
Saddle light pink 70–75 °C
Saddle well done 8 0 °C
Leg light pink 75–78 °C
Leg well done 82–85 °C
Lamb
When the meat is well done, the core temperature
varies between 79 °C and 85 °C. The colour of the
meat core is grey, slightly pale pink. The meat juice
is clear.
Poultry
Chicken well done 8 5 °C
Goose pink 75–80 °C
Goose well done 90–92 °C
Turkey, Duck well done 80–85 °C
Pies, Pates etc.
Pastete 72–74 °C
Terrinies, firm 60–70 °C
Galatines 6 5 °C
Ballotines 6 5 °C
Fois gras 4 5 °C
Salmon 6 0 °C
Pike 6 3 °C
Fish mousse 6 5 °C