Publicité
Les langues disponibles
Les langues disponibles
4
Core temperatures
Beef
Beef brisket
Beef fillet
Entrecôte
Faux fillet
Marinated pot roast
Prime boiled beef
Roast beef
Roulade, from fillet
Roulade, from haunch
Sirloin steak
Trimmed chuck back rib
Pork
Boiled ham very juicy
Breast tip
Burgundy ham
Fillet of pork
Ham
Ham baked in bread dough
Haunch
Knuckle, roasted
Knuckle, cured
Knuckle (rear), roasted
Knuckle (rear), cured
Knuckle of pork
Loin, boneless
Loin, with bones
Meat loaf
Medallions of pork
Minced meat
Pig's head
Pork belly
Pork belly, filled
Pork loin
Pork neck
Pork shoulder
Pork tongue
Pulled pork
Ribs
Saddle of pork
Smoked pork chop
Smoked pork chop cold cuts
Suckling
ThermoMaître
(guidelines)
rare
medium
50 °C
53 °C
47 °C
medium
well
rare
done
85 °C
58 °C
75 °C
56 °C
63 °C
73 °C
85 °C
90 °C
58 °C
58 °C
70 °C
57 °C
88 °C
well
rare
done
66 °C
85°C
66 °C
65 °C
80 °C
67 °C
75 °C
68 °C
67 °C
75 °C
83 °C
78 °C
83 °C
78 °C
83 °C
68 °C
78 °C
72 °C
65 °C
75 °C
79 °C
83 °C
73 °C
73 °C
73 °C
75 °C
88 °C
95 °C
65 °C
85 °C
68 °C
59 °C
66 °C
58 °C
65 °C
GB
07
Publicité
