Hisense O521AXUK Detailed Instructions For Use page 25

Standard doneness levels and recommended final core
temperature for different types of meat
Type of food
BEEF
Rare
Medium rare
Medium
Well done
VEAL
Well done
PORK
Medium
Well done
LAMB
Well done
MUTTON
Rare
Medium rare
Medium
Well done
GOAT MEAT
Medium
Well done
POULTRY
Well done
FISH
Well done
Food core temperature
(°C)
40-45
55-60
65-70
75-80
75-85
65-70
75-85
79
45
55-60
65-70
80
70
82
82
65-70
Meat colour on cross-
section, and colour of juices
meaty red, like raw meat,
little juice
light red, a lot of light red
juice
pink, small amount of pale
pink juice
evenly greyish brown, little
colourless juice
red-brown
light pink
yellow-brown
grey, pinkish juice
meaty red
light red
pink in the middle
grey
pale pink, pink juices
grey, juices only slightly pink
light grey
white to grey-brown
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