HOUNO KPE & CPE - Manual (Page 42)

CPE & KPE – ver. 3.x – August 2009 42
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
64-67°C
A medium-rare roast is achieved at a core temperature of
70-75°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.
Recommended core temperatures in Delta-T:
Rare
52 – 57°C
Medium-rare 59 – 62°C
Well-done 72 - 87°C