Mastrad m control Manual page 7

COOKING PROBE TEMPREATURE TABLE T1 – CORE TEMPERATURE
Caramel
Sugar thread*
Hard ball sugar**
Jam
Fish terrine / bain marie 80°, oven 180°
Semi-cooked foie gras / bain marie 80°, oven 160°
Well-done foie gras / bain marie 80°, oven 160°
Duck breast / oven 180°
Salmon steak / oven 160°
Thick tuna steak / oven 160°
Country terrine
Poultry terrine
Roast rabbit
Preserved goose or duck (oven cooked in fat, cast-iron
casserole)
Food
Beef
Veal
Lamb
Pork
Chicken
Turkey
Duck
Fish
*and** the sugar thread and the hard ball sugar are terms used to caracterised differents
caramel steps according to the temperature.
COOKING PROBE TEMPERATURE TABLE T2 – ON THE SURFACE*
Cooking type
Cooking on very low heat
Cooking on low heat
Cooking on medium heat
Searing meat/fish
Cooking on high heat
Oil
*This table is provided for information purpose only. Temperature variations may be observed
depending on the type or utensil used (frying pan, saucepan, griddle), the material (cast iron,
etc.) and the type of food (meat, fish, vegetables, etc.).
Food
Rare
49°C / 120°F
49°C / 120°F
49°C / 120°F
-
-
-
-
-
173°C / 343°F. Do not exceed 180° /
70°C / 158°F in the centre
65°C / 149°F in the centre
70°C / 158°F in the centre
65°C / 149°C in the centre
85°C / 185°F in the centre
75-80°C / 167-176°F
Medium rare Medium
54°C / 129°F 60°C / 140°F
57°C / 135°F 60°C / 140°F
54°C / 129°F 60°C / 140°F
- 65°C /149°F
- 75°C /167°F
- 75°C /167°F
- 75°C /167°F
- 57°C / 135°F
Temperature
From 86°F to 140°F (30°C to 60°C)
From 158°F to 212°F (70°C to 100°C)
From 86°F to 140°F (100°C to 140°C)
302°F (150°C)
From 86°F to 140°F (180°C to 220°C)
160°C / 320°F. Do not exceed 180°C / 356°F
Temperature
356°F (bitter)
110°C / 230°F
120°C / 248°F
104°C / 219.2°F
52°C / 125.6°F
62°C / 143.6°F
60°C / 140°F
95°C / 203°F
Well done
65°C / 149°F
70°C / 158°F
66°C / 151°F
82°C / 180°F
80°C /176°F
80°C /176°F
80° /176°F
63°/ 145°F