Use
36
Probe-cooking information table
Type and cut of meat
Temperature
target (°C)
Beef
Roast beef: rare
50 - 53
Roast beef: medium
55 - 58
Roast beef: well done
65 - 70
Rib of beef: rare*
50
Rib of beef: medium*
58
Rib of beef: well done*
70
Pork
Roast loin
80 - 85
Shoulder
80 - 85
Sausages**
75 - 80
Veal
Veal roast
75 - 80
Poultry
Whole chicken
80 - 85
Whole turkey
80 - 85
Roast turkey (whole or breast)
80 - 85
Lamb
Leg of lamb with bone (rare)
65
Leg of lamb with bone (well done)
75 - 80
Slow cooking
Beef / roast beef: rare***
50 - 54
Beef / roast beef: medium***
55 - 60
* Cooking times vary according to the thickness of the fillet.
** For sausages, it is recommended to select a suitable function to ensure they are well grilled externally.
*** It is recommend to brown the meat on each side in a pan for a few minutes before putting it in the oven.
