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27
Meat loaf 185°F (85 °C)
Fillet of pork 149- 158°F
(65- 70 °C)
Veal
Veal roast, well-done 167- 176°F
(75- 80 °C)
Breast of veal, stuffed 167- 176°F
(75- 80 °C)
Saddle of veal
medium
well-done
137- 140°F
(58- 60 °C)
149- 158°F
(65- 70 °C)
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 195°F (90 °C)
Guinea fowl 175- 185°F
(80- 85 °C)
Goose, turkey, duck 185- 195°F
(85- 90 °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)
Food Core temperature
guideline
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 205°F (96 °C)
Paté 162- 167°F
(72- 75 °C)
Terrine 140- 158°F
(60- 70 °C)
Foie gras 113°F (45°C)
Food Core temperature
guideline
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