HOUNO Visual Cooking C - Cooking Guidelines and Temperatures; General User Guidelines; Meat Core Temperature Guidelines

GUIDELINES
24 STANDARD USER MANUAL
GUIDELINES
User guidelines
• The core probe has 3 temperature measuring points. When using the core probe be
sure to insert the pin into the product at the thickest point. The oven will always operate
from the coolest of the 3 points.
Note: When roasting whole chickens put the core probe into the thickest part of the breast.
• When cooking in the oven always space the trays evenly in the oven cabinet to ensure
a good airflow around products. If using 1 tray use the middle shelf.
Core Temperature Guidelines for Meat
(Beef, Veal, Pork, and Lamb)
Product Temperature Guidelines
Pieces of saddle, tenderloin, and ham – lean 60-65°C
Roast saddle and ham 65°C
Pieces of meat that contain a larger amount of
connective tissue (neck, brisket, and shoulder)
80°C
Paté 75°C
Terrine 60°C
Rare roast 56-°C
Medium roast 59-64°C
Well-done roast 65-70°C
Tender Meat
Tender meats such as sirloin steaks and trimmed fillets reach their maximum tenderness
at a core temperature of 65°C. The meat becomes tougher when the core temperature
reaches 75-80°C, and then increasingly tender again if the temperature continues to
increase.