Atag CS4574M - Page 97

EN 39
Recommended core temperature
Beef
Fillet/sirloin medium 55 - 58° C
Roast beef medium 55 - 60° C
Round steak
well-done 85 - 90 ºC
Roast beef well-done 80 - 85 ºC
Stewed beef well-done 90 ºC
Pork
Hoof/leg well-done 75 ºC
Hoof/leg slightly pink 65 - 68 ºC
Pork loin slightly pink 65 - 70 ºC
Pork shoulder well-done 75 ºC
Pork belly/stuffed well-done 75 - 80 ºC
Pork belly well-done 80 - 85 ºC
Roast pork hoof well-done 80 - 85 ºC
Pork hoof well-done 80 - 85 ºC
Cooked ham very tender 64 - 68 ºC
Kassel ribs well-done 65 ºC
Breaded ham 65 - 68 ºC
Veal
Veal loin slightly pink 58 - 65 ºC
Veal hoof/leg of veal well-done 78 ºC
Fried kidneys well-done 75 - 80 ºC
Roast veal/shoulder well-done 75 - 80 ºC
Leg of veal well-done 75 - 78 ºC
Mutton
Mutton loin pink 65 - 70 ºC
Mutton loin well-done 80 ºC
Mutton hoof pink 70 - 75 ºC
Leg of mutton 82 - 85 ºC
Lamb
Leg of lamb pink 60 - 62 ºC
Leg of lamb well-done 68 - 75 ºC
Lamb loin pink 54 - 58 ºC
Lamb loin well-done 68 - 75 ºC
Lamb shoulder well-done 78 - 85 ºC
Poultry
Chicken well-done 85 ºC
Goose/Duck well-done 90 - 92 ºC
Turkey well-done 80 - 85 ºC
Pastries, etc.
Pastries 72 - 85 ºC
Terrines 60 - 70 ºC
Fish
Salmon soft 60 ºC
Fish fillet 62 - 65 ºC
Entire fish 65 ºC
Terrine 62 - 65 ºC
USE