25
Core temperature probe
en
Core temperature guidelines
Use chilled food only, not frozen food. The details given
in the table are guidelines. Results 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
Core temperature
guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
45 – 47 °C
50 – 52 °C
58 – 60 °C
70 – 75 °C
Joint of beef
80 – 85 °C
Pork
Joint of pork
72 – 80 °C
Loin of pork
medium
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
well-done
58 – 60 °C
65 – 70 °C
Fillet of veal
rare
medium
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
85 °C
Guinea fowl
75 – 80 °C
Goose, turkey, duck
80 – 85 °C
Duck breast
medium
well-done
55 – 60 °C
70 – 80 °C
Ostrich steak
60 – 65 °C
Lamb
Leg of lamb
medium
well-done
60 – 65 °C
70 – 80 °C
Saddle of lamb
medium
well-done
55 – 60 °C
65 – 75 °C
Mutton
Leg of mutton
medium
well-done
70 – 75 °C
80 – 85 °C
Saddle of mutton
medium
well-done
70 – 75 °C
80 °C
Fish
Fillet
62 – 65 °C
Whole
65 °C
Terrine
62 – 65 °C
Miscellaneous
Bread
90 °C
Paté
72 – 75 °C
Terrine
60 – 70 °C
Foie gras
45 °C
Food
Core temperature
guideline
