Further applications
Cooking durations/core temperatures
Always observe USDA/CFIA food safety guidelines.
Meat
Cooking
duration
Core temperature
Beef tenderloin, approx. 2.2 lbs
(1 kg)
- rare
- medium
- well done
60–80 min
75–85 min
110–130 min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Prime rib, approx. 2.2 lbs (1 kg)
- rare
- medium
- well done
70–80 min
105–115 min
130–140 min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Pork tenderloin, approx. 0.75 lbs
(350 g)
70–90 min
145–156°F (63–69°C)
Gammon joint*, approx. 2.2 lbs
(1 kg)
140–160 min
145–151°F (63–66°C)
Veal tenderloin, approx. 2.2 lbs
(1 kg)
- pink
- medium
- well done
45–55 min
75–85 min
90–100 min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Saddle of veal*, approx. 2.2 lbs
(1 kg)
- pink
- medium
- well done
75–85 min
100–130 min
130–140 min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Saddle of lamb*
40–60 min
129–151°F (54–66°C)
*
Boneless
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