38 TOUCH USER MANUAL
GUIDELINES
GUIDELINES
User guidelines
•
The core probe has 3 temperature sensor points. When using the core probe be
sure to insert the pin into the product at the thickest point. The oven will always
operate from the coolest of the 3 sensors.
Note: When roasting whole chickens put the core probe into the thickest part of the
breast.
•
When cooking in the oven always space the trays evenly in the oven cabinet to
ensure a good airflow around products. If using 1 tray use the middle shelf.
Core Temperature Guidelines for Meat
(Beef, Veal, Pork, and Lamb)
Product
Temperature Guidelines
Pieces of saddle, tenderloin, and ham – lean
60-65°C
Roast of saddle and ham
65°C
Pieces of meat that contain a larger amount of
connective tissue (neck, brisket, and shoulder)
80°C
Paté
75°C
Terrine
60°C
Rare roast
56-59°C
Medium roast
59-64°C
Well-done roast
65-70°C
Tender Meat
Tender meats such as sirloin steaks and trimmed fillets reach their maximum tenderness
at a core temperature of 65°C. The meat becomes tougher when the core temperature
reaches 75-80°C, and then increasingly tender again if the temperature continues to
increase.