8
Soft roasting seared meat
Recommended value
Setting range
Degree of doneness
°C
hrs.
hrs.
Fillet of veal
rare
58
3½
2½–4½
2
medium
62
3½
2½–4½
2
Topside of veal thick end, loin of veal
–
67
3½
2½–4½
2
Shoulder of veal
–
80
3½
2½–4½
2
Veal neck
–
81
3½
2½–4½
2
Fillet of beef
rare
53
3½
2½–4½
2
medium
57
3½
2½–4½
2
Sirloin of beef, roast beef
rare
52
3½
2½–4½
2
medium
55
3½
2½–4½
2
Chuck of beef, topside of beef
–
67
3½
2½–4½
2
Shoulder of beef
–
72
3½
2½–4½
2
Middle loin of pork, loin of pork thick end
–
67
3½
2½–4½
2
Neck of pork
–
85
3½
2½–4½
2
Leg of lamb
rare
63
3½
2½–4½
2
medium
67
3½
2½–4½
2