Domo Piet Huysentruy DO301CT Mode D'emploi page 31

pIET HuYSENTRuYT RECOMMENDS
Piet Huysentruyt has tested the culinary thermometer and
has set up a detailled guideline to cook meat and fish with an
optimal result according to the right temperature for every
kind:
MEAT Very rare
Bleu
Beef 40 °C
Veal 40 °C
Lamb 50 °C
Pork 50 °C
GAME Very rare
Pheasant
Red game 40 °C
Pigeon 40 °C
POULTRY
Chicken 65 - 70 °C
Turkey 65 - 70 °C
FISH
Salmon 48 °C
Cod 58 °C
All manuals and user guides at all-guides.com
Medium rare
Rosé
48 - 50 °C
48 - 50 °C
55 °C
55 °C
Medium rare
48 - 50 °C
48 - 50 °C
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DO301CT
Medium Well done
A point Bien cuit
55 - 60 °C 65 - 70 °C
55 - 60 °C 65 - 70 °C
65 °C 75 °C
65 °C 75 °C
Medium Well done
65 - 70 °C
55 - 60 °C 65 - 70 °C
55 - 60 °C 65 - 70 °C