Owner's manual

C – Ver. 9.02 – June 2011
10
Indicative core temperatures for beef, veal, pork and lamb
Cuts of saddle, tenderloin and ham 60-65°C
Roast of saddle, ham 65°C
Cuts of meat containing a great deal of connective tissue, such as
neck, brisket and shoulder 80°C
Paté 75°C
Terrine 60°C
Foie gras terrine 45°C
A rare roast is achieved at a core temperature of 60-62°C
A medium-rare roast is achieved at a core temperature of 65-67°C
A roast well-done is achieved at a core temperature of 70°C
(Meat with a great deal of connective tissue 80°C)
The more connective tissue the meat contains, the more important is the holding time after
the core temperature has been reached.
During traditional roasting at temperatures higher than 150°C, the core temperature may rise
by an additional 5°C during the first part of the holding time.
Tender meat such as sirloin steak and trimmed fillet reaches maximum tenderness at 65°C.
The meat becomes tougher between 75 and 80°C but becomes increasingly tender again as
the temperature rises above that.
Meat containing a great deal of connective tissue, such as shoulder, brisket and neck, needs to
be heated for a long time before it is sufficiently tender – for instance, a holding time of 30 –
90 minutes at a core temperature of 65-75°C (then it is ”low-temperature tenderising” – see
”Low-temperature roasting”).
For meat prepared for a buffet or for display on a sales counter, the indicative core
temperature is above 75°C. The meat should be removed after 3 hours or when the core
temperature falls to below 65°C. See recommendations from the Ministry of Health.
Indicative core temperatures for fish
Fish without bones 55°C
Fish with bones 60°C
Fish pâté 65°C
The steaming of fish will succeed at a temperature of 65 – 80°C. The fish does not coagulate
and shrinkage is reduced to a minimum.