HOUNO C, K & C-gas ovens - Manual (Page 20)

INDICATIVE CORE TEMPERATURES
20 USER MANUAL C, K & C-GAS
Meat containing a great deal of connective tissue, such as shoulder, brisket and neck,
needs to be heated for a long time before it is sufficiently tender – for instance, a holding
time of 30 – 90 minutes at a core temperature of 65-75°C (then it is ”low-temperature
tenderising” – see ”Low-temperature roasting”).
For meat prepared for a buffet or for display on a sales counter, the indicative core
temperature is above 75°C. The meat should be removed after 3 hours or when the core
temperature falls to below 65°C. See recommendations from the Ministry of Health.
Indicative core temperatures for fish
Subject Temperature
Fish without bones 55°C
Fish with bones 60°C
Fish pâté 65°C
The steaming of fish will succeed at a temperature of 65 – 80°C. The fish does not
coagulate and shrinkage is reduced to a minimum.