
Roasting and baking charts
38
User's guide
8.4. Recommended food probe temperatures
Recommended food probe temperatures
Core temperatures in °C
Rare
Medium
well done
Type of meat
Pork
Pork
fi
llet
63
65
Roast pork / jam
68-70
75
Knuckle
80-85
Cutlet on the bone
75-80
Shoulder
95
Gammon
55-62
64-68
Meat loaf
75
Beef
Beef
fi
llet
38-55
58-65
from 65
Roastbeef
38-55
55-60
from 65
Roulades
70
Joint of beef
85-90
Boiled beef
90
Entrecote
55-58
Veal
Knuckle
80-85
Roasting
64-74
Breast
75-78
Saddle
65-70
Shoulder
75-80
Sirloin
60