User Manual

INDICATIVE CORE TEMPERATURES
COMBISLIM USER MANUAL C 17
INDICATIVE CORE
TEMPERATURES
Indicative core temperatures for beef, veal, pork and
lamb
Subject Temperature
Cuts of saddle, tenderloin and ham 60-65°C
Roast of saddle, ham 65°C
Cuts of meat containing a great deal of connective tissue,
such as neck, brisket and shoulder
80°C
Paté 75°C
Terrine 60°C
Foie gras terrine 45°C
A rare roast is achieved at a core temperature of 60-62°C
A medium-rare roast is achieved at a core temperature of 65-67°C
A roast well-done is achieved at a core temperature of 70°C
Meat with a great deal of connective tissue 80°C
The more connective tissue the meat contains, the more important is the holding time
after the core temperature has been reached.
During traditional roasting at temperatures higher than 150°C, the core temperature may
rise by an additional 5°C during the rst part of the holding time.
Tender meat such as sirloin steak and trimmed llet reaches maximum tenderness at
65°C. The meat becomes tougher between 75 and 80°C but becomes increasingly tender
again as the temperature rises above that.