Gaggenau BO 480/481 611 Use And Care Manual page 27

Food
Saddle of veal
medium
well-done
Fillet of veal
rare
medium
well-done
Game
Saddle of venison
Leg of venison
Venison loin steaks
Saddle of hare or rabbit
Poultry
Chicken
Guinea fowl
Goose, turkey, duck
Duck breast
medium
well-done
Ostrich steak
Lamb
Leg of lamb
medium
well-done
Saddle of lamb
medium
well-done
Core temperature
guideline
137 - 140°F
(58 - 60 °C)
149 - 158°F
(65 - 70 °C)
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
140 - 157°F
(60 - 70 °C)
158 - 167°F
(70 - 75 °C)
149 - 158°F
(65 - 70 °C)
149 - 158°F
(65 - 70 °C)
185°F (85 °C)
167 - 176°F
(75 - 80 °C)
176 - 185°F
(80 - 85 °C)
131 - 140°F
(55 - 60 °C)
158 - 176°F
(70 - 80 °C)
140 - 149°F
(60 - 65 °C)
140 - 149°F
(60 - 65 °C)
158 - 176°F
(70 - 80 °C)
131 - 140°F
(55 - 60 °C)
149 - 167°F
(65 - 75 °C)
Food
Mutton
Leg of mutton
medium
well-done
Saddle of mutton
medium
well-done
Fish
Fillet
Whole
Terrine
Other provisions
Bread
Paté
Terrine
Foie gras
Core temperature
guideline
158 - 167°F
(70 - 75 °C)
176 - 185°F
(80 - 85 °C)
158 - 167°F
(70 - 75 °C)
176 °F (80 °C)
144 - 149°F
(62 - 65 °C)
149°F (65 °C)
144 - 149°F
(62 - 65 °C)
205°F (96 °C)
162 - 167°F
(72 - 75 °C)
140 - 158°F
(60 - 70 °C)
113°F (45 °C)
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