To Next Page

To Previous Page

12 • SETTING THE CORE PROBE

BEEF

FILLET from 52°C to 57°C

ROAST BEEF from 48°C to 55°C

ROASTS from 78°C to 84°C

BOILED from 87°C to 90°C

VEAL

LEG from 72°C to 75°C

CAP from 75°C to 78°C

FRICANDEAU from 75°C to 78°C

SHOULDER from 75°C to 80°C

RACK from 67°C to 72°C

LOIN from 67°C to 72°C

PORK

LEG from 65°C to 72°C

RACK from 65°C to 70°C

LOIN from 67°C to 72°C

SHOULDER from 70°C to 75°C

SHANK from 78°C to 83°C

BOILED HAM from 65°C to 70°C

SUCKLING PIG from 68°C to 73°C

LAMB

LEG from 72°C to 76°C

RACK from 72°C to 76°C

POULTRY

CHICKEN BREAST from 65°C to 70°C

TURKEY from 78°C to 83°C

TURKEY BREAST from 67°C to 72°C

DUCK from 78°C to 83°C

DUCK BREAST (Pink) from 55°C to 57°C

FISH

SALMON from 58°C to 63°C

FISH “IN BELLA VISTA” from 60°C to 65°C

PATE’ AND TERRINES

PATE’ from 70°C to 75°C

FOIE-GRAS 52°C

CHICKEN TERRINE from 64°C to 65°C

FISH TERRINE from 60°C to 65°C

12.2

•

EXAMPLES OF CORE TEMPERATURES

90028111rev03

Brand	Lainox
Model	Compact by Sapiens
Category	Oven
Language	English

Lainox Compact by Sapiens User Manual

Table of Contents

Questions and Answers:

Lainox Compact by Sapiens Specifications

Related product manuals