English
19
9.2 Core temperatures of different foods
The temperatures in the table are given as a guide and may vary depending on the
composition of the food.
Food
Core temperature in °C
Poultry
Chicken
80-85
Chicken breast
75-80
Duck
80-85
Duck breast, rare to medium rare
55-60
Turkey
80-85
Turkey breast
80-85
Goose
80-90
Pork
Shoulder of pork
85-90
Fillet of pork, rare to medium rare
62-70
Loin of pork, well done
72-80
Beef
Tenderloin or sirloin, rare
45-52
Tenderloin or sirloin, medium rare to medium
55-62
Tenderloin or sirloin, well done
65-75
Veal *
Joint of veal or shoulder, lean
75-80
Joint of veal, shoulder
75-80
knuckle of veal
85-90
Lamb **
Leg of lamb, medium rare
60-65
Leg or lamb, well done
70-80
Saddle of lamb, medium rare
55-60
Fish
Whole fish
65-70
Fish fillet
60-65
Miscellaneous
Meat loaf, all kinds
80-90
* Veal core temperatures are for well done.
** Lamb temperatures are for cuts of Lamb with the bone still in. For boneless, cooking times
will be slightly less.
NOTE: The oven temperature needs to be set at least 10° higher than the desired food core
temperature.
The appliance will calculate the approximate end time. The end time is different for different
quantities of food, set oven temperatures and function modes.
NOTE: The estimated end time will be displayed after approximately 30 minutes.
