Correctly determine the core temperature of the roast pork

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Determining the core temperature of a roast pork is actually only necessary if the roast pork is to be offered as a sliced ​​roast beef or similar on the buffet.

The core temperature tells you the cooking level.
The core temperature tells you the cooking level. © rudolf ortner / Pixelio

What you need:

  • Meat thermometer

The core temperature of a roast pork can be important

  • If you roast pork If it is to be thinly sliced ​​after cooking, it is important that it is not inside yet is completely dried out, but still has a certain amount of moisture, but is still cooked through is. You must therefore pay particular attention to the core temperature of the roast pork. One that got too dry roast meat would not make a very good picture of your project because it would literally 'crumble' when you cut it.
  • Depending on the size of a roast pork, it is of course important to recognize when it is a roast piece of roast that exceeds all normal dimensions - even those of a large family meat is now actually cooked through. With a normal sized piece of meat, this can be determined by the 'fork test'. Naturally, empirical values ​​that have been acquired also help here. You just know when the roast can be out of the oven if it is of a normal household size and all that matters is that it is done.
  • For an oversized roast, a roast thermometer is essential to determine the core temperature of the roast pork. Of course, the measuring device shows you the exact temperature even for smaller pieces of roast, which is of course ideal for beginners to ensure that the first roast is a perfect success.

A roast thermometer shows the internal temperature values ​​of your roast pork

  • If you have reached the center of the roast pork with the skewer of a roast thermometer, shows you This thermometer shows the core temperature of the meat and you can use it to determine the exact cooking level of the roast determine.
  • If you want the roast pork to be completely cooked through, you have to take the roast out of the oven at a core temperature of 85 ° Celsius. If you want to cut it open, the temperature display should not exceed 70 ° Celsius. You will receive roast beef if you cancel the cooking process when it reaches 60 ° Celsius.
    • Core temperature for duck breast - this is how the poultry succeeds

    Poultry is sensitive. Because of the danger of salmonella, you should only do it well if possible ...

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