Core temperature

The core temperature is the temperature that prevails in the middle of a food or fried item. It is an important parameter to determine whether the process of cooling , freezing or cooking is complete. A meat thermometer is typically used to measure the core temperature when roasting or low-temperature cooking .

By measuring the temperature at the point furthest from the surface, it can be ensured that all of the food has at least reached the temperature in the core (see also heat diffusion ). In the case of (deep) frozen products, measuring the core temperature can be used to check whether the cold chain has been adhered to. H. the inside of the food is still frozen or below the required temperature.

See also

• Vacuum cooking

Individual evidence

1. ↑ § 3 of the minced meat ordinance valid until 2007 An example of the legal use of the term core temperature when freezing minced meat.