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1 |
2 |
3 |
4 |
other
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| Beef |
Bleu |
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36°C |
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Saignant |
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42-45 °C |
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Rare / Roze |
60℃ |
60℃ |
63℃ |
45-50 °C |
48℃7
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Medium / A point |
75℃ |
70℃ |
|
50-55 °C |
57℃7
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Well done |
77℃ |
75℃ |
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+ 65 °C |
69℃7
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| Lamb |
Roze |
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58-62℃ |
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A Point |
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62-63℃ |
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Well done |
82℃ |
70℃ |
63℃ |
+63℃ |
60℃7
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| Veal |
Roze |
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54-56 °C |
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A point |
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56-58 °C |
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Well done |
82℃ |
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63℃ |
+ 60 °C |
63℃7
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| Pork |
A point |
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56-60 °C |
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Well done |
89℃ |
75℃ |
63℃ |
+ 63 °C |
63℃7
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| Ham |
|
71℃ |
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63℃ |
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| Chicken |
Fillet - A point |
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65-68 °C |
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Fillet - well done |
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+ 68 °C |
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Legs etc - Cooked |
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74℃ |
72 °C |
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| Duck |
Medium rare (pink) |
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74℃ |
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52℃ 5
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| Fish |
Nacre |
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55 °C |
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Roze bij de graat |
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56-62 °C |
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A point |
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63℃ |
62-68 °C |
63℃ 6
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Well done |
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+ 68°C |
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| Wild / game |
Roze |
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58-62 °C |
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A Point |
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62 - 68 °C |
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Doorbakken |
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+ 68 °C |
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| 1. Good Housekeeping |
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| 2. New Penguin |
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| 3. www.foodsafety.gov US safe minimums |
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| 4. Slagerij Poldervaart |
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| 5. https://www.greatbritishchefs.com |
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| 6. Mediterranean Seafood Alan Davidson |
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| 7. Maile oven manual |
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