AEG COMPETENCE B 4130, Operating Instructions Manual

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Operating Instructions
31
Meat Thermometer Table
Food to be Cooked Meat Core Temperature
Beef
Pot Roast 90 – 95 °C
Entrecote or fillet steak red inside (English)
pink inside (medium)
cooked through 45 – 50 °C
60 – 65 °C
75 – 80 °C
Pork
Shoulder of Pork, Joint of Ham, Neck 80 – 82 °C
Chop (saddle), Kasseler 75 – 80 °C
Meat Loaf 75 – 80 °C
Veal
Roast Veal 75 – 80 °C
Knuckle of Veal 85 – 90 °C
Mutton / Lamb
Leg of Mutton 80 – 85 °C
Saddle of Mutton 80 – 85 °C
Roast Lamb, Leg of Lamb 75 – 80 °C
Game
Saddle of Hare 70 – 75 °C
Leg of Hare 70 – 75 °C
Whole Hare 70 – 75 °C
Saddle of Venison 70 – 75 °C
Leg of Venison 70 – 75 °C