Owner manual

CORE TEMPERATURE GUIDELINES
TOUCH USER MANUAL 31
CORE TEMPERATURE
GUIDELINES
Core Temperature Guidelines for Meat (Beef, Veal, Pork,
and Lamb)
Product Temperature Guidelines
Pieces of saddle, tenderloin, and ham – lean 60-65°C
Roast of saddle and ham 65°C
Pieces of meat that contain a larger amount of
connective tissue (neck, brisket, and shoulder)
80°C
Paté 75°C
Terrine 60°C
Rare roast 57-62°C
Medium-rare roast 59-67°C
Well-done roast 70-82°C
Tender Meat
Tender meats such as sirloin steaks and trimmed llets reach their maximum tenderness
at a core temperature of 65°C. The meat becomes tougher when the core temperature
reaches 75-80°C, and then increasingly tender again if the temperature continues to
increase.