• When preparing veal, check the current state of doneness. The core temperature
should be 57 °C.
• Pork should never be raw, but always well done.
• For chops and cutlet: check the current state of doneness. The core temperature
should be 70°C.
Cooking Table for Low Temperature Baking
The temperatures given refer to the function heat from above and below
Meat
Time to sauté
Baking time
Oven tem-
perature
Poultry:
Chicken breast
Filled chicken breast
5 min middle temperature
8-10 min depending on size
ca. 25 min
ca. 30 min
85°C
85°C
Duck breast
6 min middle temperature
sauté the side with fat first
ca. 30 min.
85°C
Rabbit:
Back filet without bones
2 min high temperature
ca. 20 min.
70°C
Lamb:
Leg of lamb
(1 kg, no bones)
Lamb cutlet
Lamb back filet
(400 g piece)
10 min middle temperature
3 min middle temperature
3-4 min middle temperature
ca. 80 min
(8 min/100 g)
ca. 20 min
ca. 30 min
85°C
85°C
85°C
Beef:
Beef steak
Rump steak
Scotch filet (1000 g)
Roast beef (2 kg)
4 min high temperature
3 min high temperature
7 min high temperature
10 min middle temperature
ca. 25 min
ca. 30 min
ca. 90 min
ca. 120 min
85°C
85°C
85°C
85°C
Veal:
Veal steak
Cutlet
4 min middle temperature
5 min middle temperature
ca. 25 min
ca. 25 min
85°C
85°C
Pork:
Filet (400 g)
Loin or back
9 min middle temperature
10 min middle temperature
ca. 35 min (8 min/100
g)
ca. 120 min
85°C
85°C
Chops
Cutlet
5 min middle temperature
2 min middle temperature
ca. 30 min
ca. 20 min
85°C
85°C
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