22
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °F
in %
in minutes
Rolled sole, stuffed
unperforated
300
80
8 - 10
Pike-perch fillet (10 oz each), in stock
unperforated
300
0
15 - 20
* The mussels are ready when their shells open.
Meat
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °F
in %
in minutes
Fillet in puff pastry
perforated
360 - 390
80 - 100
meat probe*
with baking paper
Roast pork with rind
wire rack + unperforated
1) 210
100
20 - 30
2) 320 - 340 60 - 80
50 - 60
3) 410
0
meat probe*
Roast beef
wire rack + unperforated
320 - 370
80
meat probe*
Roast pork (collar / shoulder)
wire rack + unperforated
320 - 370
60
meat probe*
* Refer to the chapter “Meat Probe” for tips on using the meat probe and the temperature table for the different
meats.
Poultry
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °F
in %
in minutes
Duck (whole, 4 - 6 lb)
wire rack + unperforated
320
60 - 80
55 - 85
390*
60 - 80
15
Duck breast
unperforated
320
0 - 30
15 - 20
Chicken (whole, 2 - 3 lb)
wire rack + unperforated
390
1) 100
25 - 35
390
2) 0
20
Leg of chicken (4 - 6 pieces)
wire rack + unperforated
360
1) 100
10 - 25
360
2) 0
10
* Change to the higher temperature value 15 minutes before the end of cooking.
Tip
– You can also use the meat probe. Refer to the chapter “Meat Probe” for tips on using the meat probe and the
temperature table for the different meats.