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Core temperature values
State Core
temperatu-
re
Beef
Filet of beef medium 55–58 °C
Roast beef medium 55–60 °C
Beef rose well done 8 5 –90 °C
Roast beef joint well done 8 0 –85 °C
Aitchbone well done 9 0 °C
Pork
Leg well done 7 5 °C
Leg under done 6 5 –68°C
Saddle slightly light pink
65–70 °C
Shoulder well done 7 5 °C
Belly/stuffed well done 7 0 –75 °C
Belly well done 8 0 –85 °C
Knuckle, roasted well done 8 0 –85 °C
Knuckle, cured well done 8 0 –85 °C
H a m juicy 6 4 –68 °C
Smoked pork chops 6 5–70°C
(Buffet slices) 5 5 –60 °C
Knuckle pickled well done 7 5 –80 °C
Ham in bread crust well done 6 5 –70 °C
Bread dough 6 5 –70 °C
Tongue well cooked 8 5 –90 °C
Pig’s head 75–82 °C
Veal
Saddle light pink 6 5 –70 °C
Leg, Top-side, well done 7 8 °C
Fricandeau
Kidney well done 7 5 –80 °C
Shoulder well done 7 5 –78 °C
Breast (often stuffed well done 7 5 –78°C
or boned)
Cooking with core temperature (option)
Core temperature values
State Core
temperatu-
re
Mutton
Saddle light pink 7 0 –75 °C
Saddle well done 8 0 °C
Leg light pink 7 5 –78 °C
Leg well done 8 2 –85 °C
Lamb
When the meat is well done, the core temperature
varies between 79 °C and 85 °C. The colour of the
meat core is grey, slightly pale pink. The meat juice
is clear.
Poultry
Chicken well done 8 5 °C
Goose pink 7 5–80 °C
Goose well done 9 0 –92 °C
Turkey, Duck well done 8 0 –85 °C
Pies, Pates etc.
Pastete 7 2 –74°C
Terrinies, firm 6 0 –70 °C
Galatines 6 5 °C
Ballotines 6 5 °C
Fois gras 4 5 °C
Salmon 6 0 °C
Pike 6 3 °C
Fish mousse 6 5 °C
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