Gaggenau BS 484/485 610 User Manual
30
Fillet of veal
rare
122 - 126°F
(50 - 52 °C)
(50 - 52 °C)
medium-rare
137 - 140°F
(58 - 60 °C)
(58 - 60 °C)
well-done
158 - 167°F
(70 - 75 °C)
(70 - 75 °C)
Venison
Saddle of venison
Saddle of venison
140 - 157°F
(60 - 70 °C)
(60 - 70 °C)
Leg of venison
158 - 167°F
(70 - 75 °C)
(70 - 75 °C)
Venison steak
149 - 158°F
(65 - 70 °C)
(65 - 70 °C)
Rack of hare, rack of rabbit
149 - 158°F
(65 - 70 °C)
(65 - 70 °C)
Poultry
Chicken
Chicken
185°F (85 °C)
Guinea fowl
167 - 176°F
(75 - 80 °C)
(75 - 80 °C)
Goose, turkey, duck
176 - 185°F
(80 - 85 °C)
(80 - 85 °C)
Duck breast
medium-rare
131 - 140°F
(55 - 60 °C)
(55 - 60 °C)
well-done
158 - 176°F
(70 - 80 °C)
(70 - 80 °C)
Ostrich steak
140 - 149°F
(60 - 65 °C)
(60 - 65 °C)
Lamb
Leg of lamb
Leg of lamb
medium-rare
140 - 149°F
(60 - 65 °C)
(60 - 65 °C)
well-done
158 - 176°F
(70 - 80 °C)
(70 - 80 °C)
Saddle of lamb
medium-rare
131 - 140°F
(55 - 60 °C)
(55 - 60 °C)
well-done
149 - 167°F
(65 - 75 °C)
(65 - 75 °C)
Mutton
Leg of lamb
Leg of lamb
medium-rare
158 - 167°F
(70 - 75 °C)
(70 - 75 °C)
well-done
176 - 185°F
(80 - 85 °C)
(80 - 85 °C)
Saddle of lamb
medium-rare
158 - 167°F
(70 - 75 °C)
(70 - 75 °C)
well-done
176 °F (80 °C)
Cooked food
Recommended
core temperature
core temperature
Mutton
Fillet steak
Fillet steak
144 - 149°F
(62 - 65 °C)
(62 - 65 °C)
Whole
149°F (65 °C)
Terrine
144 - 149°F
(62 - 65 °C)
(62 - 65 °C)
Miscellaneous
Bread
Bread
194°F (90 °C)
Vol-au-vent
162 - 167°F
(72 - 75 °C)
(72 - 75 °C)
Terrine
140 - 158°F
(60 - 70 °C)
(60 - 70 °C)
Foie gras
113°F (45 °C)
Cooked food
Recommended
core temperature
core temperature