Manual

26
Saddle of veal
medium
well-done
137 - 140°F
(58 - 60 °C)
149 - 158°F
(65 - 70 °C)
Fillet of veal
rare
medium
well-done
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Game
Saddle of venison 140 - 157°F
(60 - 70 °C)
Leg of venison 158 - 167°F
(70 - 75 °C)
Venison loin steaks 149 - 158°F
(65 - 70 °C)
Saddle of hare or rabbit 149 - 158°F
(65 - 70 °C)
Poultry
Chicken 185°F (85 °C)
Guinea fowl 167 - 176°F
(75 - 80 °C)
Goose, turkey, duck 176 - 185°F
(80 - 85 °C)
Duck breast
medium
well-done
131 - 140°F
(55 - 60 °C)
158 - 176°F
(70 - 80 °C)
Ostrich steak 140 - 149°F
(60 - 65 °C)
Lamb
Leg of lamb
medium
well-done
140 - 149°F
(60 - 65 °C)
158 - 176°F
(70 - 80 °C)
Saddle of lamb
medium
well-done
131 - 140°F
(55 - 60 °C)
149 - 167°F
(65 - 75 °C)
Food Core tempera-
ture guideline
Mutton
Leg of mutton
medium
well-done
158 - 167°F
(70 - 75 °C)
176 - 185°F
(80 - 85 °C)
Saddle of mutton
medium
well-done
158 - 167°F
(70 - 75 °C)
176 °F (80 °C)
Fish
Fillet 144 - 149°F
(62 - 65 °C)
Whole 149°F (65 °C)
Terrine 144 - 149°F
(62 - 65 °C)
Other provisions
Bread 194°F (90 °C)
Paté 162 - 167°F
(72 - 75 °C)
Terrine 140 - 158°F
(60 - 70 °C)
Foie gras 113°F (45 °C)
Food Core tempera-
ture guideline