Gaggenau BO 480 610 Use And Care Manual page 25

Cooked food
Back of pork
medium-rare
well-done
Meat loaf
Fillet of pork
Veal
Roast veal, well-done
Breast of veal, stuffed
Back of veal
medium-rare
well-done
Fillet of veal
rare
medium-rare
well-done
Venison
Saddle of venison
Leg of venison
Venison steak
Rack of hare, rack of rabbit
Poultry
Chicken
Guinea fowl
Goose, turkey, duck
Duck breast
medium-rare
well-done
Ostrich steak
Lamb
Leg of lamb
medium-rare
Recommended Cooked food
core temperature
149 - 158°F
(65 - 70 °C) Saddle of lamb
167°F (75 °C)
185°F (85 °C)
149 - 158°F
(65 - 70 °C)
Mutton
Leg of lamb
167 - 176°F
(75 - 80 °C)
167 - 176°F
(75 - 80 °C)
Saddle of lamb
137 - 140°F
(58 - 60 °C)
149 - 158°F
(65 - 70 °C)
Mutton
122 - 126°F
Fillet steak
(50 - 52 °C)
137 - 140°F
Whole
(58 - 60 °C)
Terrine
158 - 167°F
(70 - 75 °C)
Miscellaneous
Bread
140 - 157°F
Vol-au-vent
(60 - 70 °C)
158 - 167°F
Terrine
(70 - 75 °C)
149 - 158°F
Foie gras
(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)
well-done
medium-rare
well-done
medium-rare
well-done
medium-rare
well-done
Recommended
core temperature
158 - 176°F
(70 - 80 °C)
131 - 140°F
(55 - 60 °C)
149 - 167°F
(65 - 75 °C)
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)
194°F (90 °C)
162 - 167°F
(72 - 75 °C)
140 - 158°F
(60 - 70 °C)
113°F (45 °C)
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