Core Temperature Guidelines; Core Temperature Guidelines For Meat - HOUNO Visual Cooking CPE & KPE User Manual

GUIDELINES
GUIDELINES
User guidelines
•
The core probe has 3 temperature sensor points. When using the core probe be
sure to insert the pin into the product at the thickest point. The oven will always
operate from the coolest of the 3 sensors.
Note: When roasting whole chickens put the core probe into the thickest part of the
breast.
• When cooking in the oven always space the trays evenly in the oven cabinet to
ensure a good airflow around products. If using 1 tray use the middle shelf.

Core Temperature Guidelines for Meat

(Beef, Veal, Pork, and Lamb)
Product
Pieces of saddle, tenderloin, and ham – lean
Roast of saddle and ham
Pieces of meat that contain a larger amount of
connective tissue (neck, brisket, and shoulder)
Paté
Terrine
Rare roast
Medium roast
Well-done roast
Tender Meat
Tender meats such as sirloin steaks and trimmed fillets reach their maximum tenderness
at a core temperature of 65°C. The meat becomes tougher when the core temperature
reaches 75-80°C, and then increasingly tender again if the temperature continues to
increase.
38 TOUCH USER MANUAL
Temperature Guidelines
60-65°C
65°C
80°C
75°C
60°C
56-59°C
59-64°C
65-70°C