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DE
Grill
ed food
Cooked state
Core
temperatur
e
Rind
Beef fillet
,
r
oast
beef
E
nglish
45 – 50°C
medium
50 – 55°C
well done
60 – 65°C
Kalb
Saddle of veal
rare
60 – 65°C
Leg of veal
,
topside
,
round
78°C
Schwein
Fillet of pork
65°C
Pork butt
70 – 75°C
Pork chop
75 – 80°C
Smoked pork neck
juicy
60 – 68°C
Lamm
Lamb back
65°C
Saddle of lamb
80°C
Gammon
juicy
60 – 68°C
Wild
Wild boar fillet
l
igh
t
pink
60 – 62°C
Geflügel
Chicken breast
70°C
Turkey breast
/
duck breast
well done
80°C
Duck breast
pink
62 – 65°C
Ostrich
,
f
il
l
et
steak
58°C
Fisch
Salmon
60°C
Ocean perch
55°C
Pikeperch
62°C
Table 2 approximate values
6
Cleaning and storage
WARNING
DANGER
OF
ELECTROCUTION
!
•
Always disconnect the power
supply plug before cleaning the
device.
•
Do not immerse the device in
water. That could lead to an
electric shock or a fire.
•
No liquid must reach the inside
of the equipment.
IMPORTANT
DAMAGE TO PROPERTY
•
Do not use a wire brush or other
abrasive items.
•
Do not use sharp objects or
abrasive cleaning agents.
