Gaggenau BO451611 Uso Y Cuidado

Fillet of veal

rare

medium

well-done

122 - 126°F 
(50 - 52 °C)
137 - 140°F 
(58 - 60 °C)
158 - 167°F  
(70 - 75 °C)

Game
Saddle of venison

140 - 157°F 
(60 - 70 °C)

Leg of venison

158 - 167°F  
(70 - 75 °C)

Venison loin steaks

149 - 158°F 
(65 - 70 °C)

Saddle of hare or rabbit

149 - 158°F 
(65 - 70 °C)

Poultry
Chicken

185°F (85 °C)

Guinea fowl

167 - 176°F 
(75 - 80 °C)

Goose, turkey, duck

176 - 185°F 
(80 - 85 °C)

Duck breast

medium

well-done

131 - 140°F 
(55 - 60 °C)
158 - 176°F 
(70 - 80 °C)

Ostrich steak

140 - 149°F 
(60 - 65 °C)

Lamb
Leg of lamb

medium

well-done

140 - 149°F 
(60 - 65 °C)
158 - 176°F 
(70 - 80 °C)

Saddle of lamb

medium

well-done

131 - 140°F 
(55 - 60 °C)
149 - 167°F 
(65 - 75 °C)

Mutton
Leg of mutton

medium

well-done

158 - 167°F 
(70 - 75 °C)
176 - 185°F 
(80 - 85 °C)

Saddle of mutton

medium

well-done

158 - 167°F 
(70 - 75 °C)
176 °F (80 °C)

Fish
Fillet

144 - 149°F 
(62 - 65 °C)

Whole

149°F (65 °C)

Terrine

144 - 149°F 
(62 - 65 °C)

Other provisions
Bread

194°F (90 °C)

Paté

162 - 167°F 
(72 - 75 °C)

Terrine

140 - 158°F 
(60 - 70 °C)

Foie gras

113°F (45 °C)