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Core thermometer table
Dish
Beef
Steak
Grilled meat
Pork
Rabbit
Roulade
Cutlet
Marinated cutlet
Meatloaf
Veal
Roasted veal
Rabbit
Saddle of hare
Hare saddle filet
Lamb and mutton
Lamb shank
Poultry
Various poultry
Fish
Fish
Note
For the most precise temperature reading, insert the probe of
the cooking thermometer into the middle of the dish, not near a
bone or any fatty portions.
Preparation
Rare
Medium
Well-done
Rare
Medium
Well-done
97
Core temperature
40-45˚C
50-55˚C
60-65˚C
80-85˚C
65-70˚C
80-85˚C
75-80˚C
65-70˚C
70-75˚C
70-75˚C
60-70˚C
40-45˚C
50-55˚C
60-65˚C
80-85˚C
70-75˚C
70-80˚C
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