Roasting and baking charts
User's guide
41
Chicken
drumsticks
3
15-18
10-12
17-20
11-14
Chicken halfs
3
18-20
10-12
22-24
12-15
Fish
Fish
fi
llet
4
6-7
4-5
10-12
7-8
Whole
fi
sh
3
5-7
4-6
8-11
7-10
Toast
Toast
3
2-3
2-3
4-6
3-4
Toast with a
topping
3
6-8
10-12
9.3. 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
