Dish Preparation Core temperature
Beef
Steak
Grilled meat
Rare
Medium
Well-done
40-45˚C
50-55˚C
60-65˚C
80-85˚C
Pork
Rabbit
Roulade
Cutlet
Marinated cutlet
Meatloaf
65-70˚C
80-85˚C
75-80˚C
65-70˚C
70-75˚C
Veal
Roasted veal 70-75˚C
Rabbit
Saddle of hare
Hare saddle let
Rare
Medium
Well-done
60-70˚C
40-45˚C
50-55˚C
60-65˚C
Lamb and mutton
Lamb shank 80-85˚C
Poultry
Various poultry 70-75˚C
Fish
Fish 70-80˚C
Note
For the most precise temperature reading, insert the probe of
the cooking thermometer into the middle of the dish, not near a
bone or any fatty portions.
97
Core thermometer table
Boretti Maggiore Cookers / Installation / Use / Maintenance EN
To Next Page
Loading...
