BORETTI BPS-45 Notice D'emploi page 52

In any case, we recommend that you consult the following table taken from the National Food Safety
Database (USA).
GB
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
Roasts and steaks:
Rare
Medium-rare
Medium
Well done
Chops, roasts, ribs:
Medium
Well done
Fresh ham
Fresh sausages
Whole chicken or chicken pieces
Duck
Whole turkey (not stuffed)
Turkey breast
NOTE: IF THE PLUG OF THE Sonde IS REMOVED AFTER COOKING HAS STARTED,
THE CONTROL BLOCKS THE OVEN AND DISPLAYS THE ERROR "CENTRE Sonde
DISCONNECTED".
When cooking with the aid of the food sonde, all the pre-set temperatures are changed to 165
°C (except for steam) to be consistent with its philosophy of use: they can be changed from a
minimum of 120 °C to a maximum of 250 °C.
FOOD
Beef, veal, lamb
MINIMUM INTERNAL TEMPERATURE
Mince
71°C
74°C
74°C
The cooking temperature for rare meat is not indicated by the NFSD
as it is unsafe for health reasons
63°C
71°C
77°C
Pork
71°C
77°C
71°C
71°C
Poultry
82°C
82°C
82°C
77°C
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