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11 • SETTING THE CORE PROBE

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BEEF

FILLET STEAK from 52°C to 57°C

ROAST BEEF from 48°C to 55°C

ROAST from 78°C to 84°C

BOILED from 87°C a 90°C

VEAL

LEG from 72°C to 75°C

FLANK 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

SADDLE 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

KNUCKLE from 78°C to 83°C

COOKED HAM from 65°C to 70°C

PORCHETTA 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 from 55°C to 57°C

FISH

SALMON from 58°C to 63°C

WHOLE FISH from 60°C to 65°C

PATE’ AND TERRINE

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

11.2 • EXAMPLES OF CORE TEMPERATURE

Lainox Sapiens User Manual

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