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11 • SETTING THE CORE PROBE
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BEEF
FILLET STEAK from 52°C to 57°C
ROAST BEEF from 48°C to 55°C
ROAST from 78°C to 84°C
BOILED from 87°C a 90°C
VEAL
LEG from 72°C to 75°C
FLANK from 75°C to 78°C
FRICANDEAU from 75°C to 78°C
SHOULDER from 75°C to 80°C
RACK from 67°C to 72°C
SADDLE from 67°C to 72°C
PORK
LEG from 65°C to 72°C
RACK from 65°C to 70°C
LOIN from 67°C to 72°C
SHOULDER from 70°C to 75°C
KNUCKLE from 78°C to 83°C
COOKED HAM from 65°C to 70°C
PORCHETTA from 68°C to 73°C
LAMB
LEG from 72°C to 76°C
RACK from 72°C to 76°C
POULTRY
CHICKEN BREAST from 65°C to 70°C
TURKEY from 78°C to 83°C
TURKEY BREAST from 67°C to 72°C
DUCK from 78°C to 83°C
DUCK BREAST from 55°C to 57°C
FISH
SALMON from 58°C to 63°C
WHOLE FISH from 60°C to 65°C
PATE’ AND TERRINE
PATE’ from 70°C to 75°C
FOIE-GRAS 52°C
CHICKEN TERRINE from 64°C to 65°C
FISH TERRINE from 60°C to 65°C
11.2 • EXAMPLES OF CORE TEMPERATURE
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