Rational COMBIMASTER Operating Instructions Manual page 29

Working with the core temperature probe
Approximate core temperature
values
Beef How well done
Veal
Saddle of veal pale pink
Leg of veal, well done
and topside
noisettes, fricandeau
Loin with kidneys well done
Roast veal/ well done
shoulder
Breast of veal well done
Saddle of mutton rare
Saddle of mutton well done
Leg of mutton rare
Leg of mutton
Lamb
When the meat is well done the core temperature is
between 79 °C and 85 °C. The colour of the meat
core is grey, slightly pale pink. The meat juices are
clear.
Leg rare
Leg well done
Saddle rare
Saddle well done
Shoulder well done
Approximate core temperature
values
Core-
temperature Beef
Pies and similar
Poultry
58 - 65 °C
Chicken
78 °C
Goose/duck
Turkey
75 - 80 °C
75 - 80 °C
Pies
Meat loaf
75 - 78 °C
Terrines
Galantines
65 - 70 °C
Ballotines
80 °C
Foie gras
70 - 75 °C
82 - 85 °C
Fish, e.g. salmon
60 - 62 °C
68 - 75 °C
54 - 58 °C
68 - 75 °C
78 - 85 °C
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How well done temperature
well done
well done
well done
medium
Core-
85 °C
90 - 92 °C
80 - 85 °C
72 - 74 °C
72 - 78 °C
60 - 70 °C
65 °C
65 °C
45 °C
60 °C