Rational CombiMaster CM, Руководство пользователя

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Approximate core temperature
values
Core
Beef How well done temperature
Veal
Saddle of veal pale pink 58 - 65 °C
Leg of veal, well done 78 °C
and topside
noisettes, fricandeau
Loin with kidneys well done
75 - 80 °C
Roast veal/ well done 75 - 80 °C
shoulder
Breast of veal well done
75 - 78 °C
Saddle of mutton rare 65 - 70 °C
Saddle of mutton well done 80 °C
Leg of mutton rare 70 - 75 °C
Leg of mutton 82 - 85 °C
Lamb
When the meat is well done the core temperature
is between 79 °C and 85 °C. The colour of the
meat core is grey, slightly pale pink. The meat juices
are clear.
Leg rare 60 - 62 °C
Leg well done 68 - 75 °C
Saddle rare 54 - 58 °C
Saddle well done 68 - 75 °C
Shoulder well done 78 - 85 °C
Approximate core temperature
values
Core
Beef How well done temperature
Pies and similar
Poultry
Chicken well done 85 °C
Goose/duck well done 90 - 92 °C
Turkey well done 80 - 85 °C
Pies 72 - 74 °C
Meat loaf 72 - 78 °C
Terrines 60 - 70 °C
Galantines 65 °C
Ballotines 65 °C
Foie gras 45 °C
Fish, e.g. salmon medium 60 °C
Working with the core temperature probe
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