Table 6. Heating profiles for food products at the consumers’ home.

Profile		Fraction of portions					Preparation parameters for a selected style
No.	Description	raw	rare	medium	done	divided-done	style	core Tend (°C)	the (min)
1	Minced meat	0	0	0.023	0.543	0.434	done	71.5	20a
2	Hamburger	0	0.025	0.111	0.864	0	medium	61.5	5
3	Beefsteak	0	0.117	0.738	0.145	0	medium	61.5	5
4	Steak tartare	0.095	0	0.514	0.390	0	medium	61.5	5
5	Pan fried sausage	0	0	0.139	0.861	0	done	71.5	20
6	Beef/veal/ lamb large	0	0.10	0.65	0.25	0	medium	61.5	25
7	Beef/veal/ lamb cut	0	0	0.25	0.75	0	medium	61.5	5
8	Pork large	0	0	0.75	0.25	0	medium	61.5	25
9	Pork cut	0	0	0	1.00	0	done	71.5	10
10	Chicken	0	0	0	1.00	0	done	71.5	15
11	Meat strips	0	0	0	1.00	0	done	90	7
12	RTE meat	1.00	0	0	0	0	raw	18	0
13	Unspecified	0	0	0	1.00	0	done	71.5	15
14	Reheated sausage	0	0	0	1.00	0	done	80	8
15	Minced meat preparation	0	0	0.04	0.96	0	medium	61.5	5
16	Braised meat	0	0	0	1.00	0	done	90	120

For explanation see 2.2.7.

^a: 6 min for divided minced meat. RTE = ready to eat.