HOUNO Visual Cooking I CPE - Manual (Page 37)

CPE – ver. 1.4x – Dec. 2005 37
Indicative core temperatures for beef, veal, pork and lamb
Pieces of saddle, tenderloin and ham, lean 60-65°C
Roast of saddle, ham 65°C
Pieces 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.
Tender meat such as sirloin steak and trimmed fillet 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.
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 60-75°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
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.