Core Temperature Guidelines For Fish; Core Temperature Guidelines For Delta-T - HOUNO Visual Cooking CPE & KPE User Manual

Meat with Larger Amounts of Connective Tissue
Meats that contain larger amounts of connective tissue, such as shoulder, brisket, and
neck, must be slow cooked at low temperatures to make them tender. The holding time
should, for example, be 30-90 minutes at a core temperature of 60-75°C. tissue, the
more important the holding time becomes.
Buffets and Displays
Meats prepared for a buffet or sales counter display should have a core temperature
above 75°C. Remove the meat after no longer than 3 hours or when the core temper-
ature falls below 65°C. For more details, consult the official guidelines of your country.

Core Temperature Guidelines for Fish

Product
Fish without bones
Fish with bones
Fish paté

Core Temperature Guidelines for Delta-T

Result
Rare
Medium-rare
Well-done
you should always follow the guidelines from your national food safety board.
GUIDELINES
Temperature Guidelines
55°C
60°C
65°C
Temperature Guidelines
52-57°C
59-62°C
72-87°C
TOUCH USER MANUAL 39