28
en-us
Core temperature probe
Food
Core temperature
guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
113
- 117°F
(45
- 47 °C)
122
- 126°F
(50
- 52 °C)
137
- 140°F
(58
- 60 °C)
158
- 167°F
(70
- 75 °C)
Roast beef
176
- 185°F
(80
- 85 °C)
Pork
Pork roast
162
- 176°F
(72
- 80 °C)
Pork loin
medium
well-done
149
- 158°F
(65
- 70 °C)
167°F (75 °C)
Meat loaf
185°F (85 °C)
Fillet of pork
149
- 158°F
(65
- 70 °C)
Veal
Veal roast, well-done
167
- 176°F
(75
- 80 °C)
Breast of veal, stuffed
167
- 176°F
(75
- 80 °C)
Saddle of veal
medium
well-done
137
- 140°F
(58
- 60 °C)
149
- 158°F
(65
- 70 °C)
Fillet of veal
rare
medium
well-done
122
- 126°F
(50
- 52 °C)
137
- 140°F
(58
- 60 °C)
158
- 167°F
(70
- 75 °C)
Game
Saddle of venison
140
- 157°F
(60
- 70 °C)
Leg of venison
158
- 167°F
(70
- 75 °C)
Venison loin steaks
149
- 158°F
(65
- 70 °C)
Saddle of hare or rabbit
149
- 158°F
(65
- 70 °C)
Poultry
Chicken
195°F (90 °C)
Guinea fowl
175
- 185°F
(80
- 85 °C)
Goose, turkey, duck
185
- 195°F
(85
- 90 °C)
Duck breast
medium
well-done
131
- 140°F
(55
- 60 °C)
158
- 176°F
(70
- 80 °C)
Ostrich steak
140
- 149°F
(60
- 65 °C)
Lamb
Leg of lamb
medium
well-done
140
- 149°F
(60
- 65 °C)
158
- 176°F
(70
- 80 °C)
Saddle of lamb
medium
well-done
131
- 140°F
(55
- 60 °C)
149
- 167°F
(65
- 75 °C)
Mutton
Leg of mutton
medium
well-done
158
- 167°F
(70
- 75 °C)
176
- 185°F
(80
- 85 °C)
Saddle of mutton
medium
well-done
158
- 167°F
(70
- 75 °C)
176
°F (80
°C)
Fish
Fillet
144
- 149°F
(62
- 65 °C)
Whole
149°F (65 °C)
Terrine
144
- 149°F
(62
- 65 °C)
Other provisions
Bread
205°F (96 °C)
Paté
162
- 167°F
(72
- 75 °C)
Terrine
140
- 158°F
(60
- 70 °C)
Foie gras
113°F (45
°C)
Food
Core temperature
guideline
Summary of Contents for BO 451 612
Page 1: ...DJJHQDX Use and care manual BO 450 451 612 Built in oven...
Page 65: ......
Page 66: ......
Page 67: ......