HOUNO CombiSlim CPE ovens - Manual (Page 30)

CORE TEMPERATURE GUIDELINES
30 COMBISLIM USER MANUAL CPE
Meat with Larger Amounts of Connective Tissue
Meats that contain larger amounts of connective tissue, such as shoulder, brisket, and
neck, must be slow cooked at low temperatures to make them tender. The holding time
should, for example, be 30-90 minutes at a core temperature of 60-75°C. tissue, the
more important the holding time becomes.
Buffets and Displays
Meats prepared for a buffet or sales counter display should have a core temperature
above 75°C. Remove the meat after no longer than 3 hours or when the core temper-
ature falls below 65°C. For more details, consult the official guidelines of your country.
Core Temperature Guidelines for Fish
Product Temperature Guidelines
Fish without bones 55°C
Fish with bones 60°C
Fish paté 65°C
Core Temperature Guidelines for Delta-T
Result Temperature Guidelines
Rare 52-57°C
Medium-rare 59-62°C
Well-done 72-87°C
You should always follow the guidelines from your national food safety board.