27
1) Preheat oven
Meat probe Table
Poultry
Chicken 150-160
2
---
55-60
1 kg rolled chicken roast, for each cm
of thickness
150-160
2
---
11-15
Duck (2000-2500 g)
150-160
2
---
90-120
Goose (4500 g)
150-160
2
---
150-180
Food to be roasted
Hot air
Temperature in °C
Oven level
Roasting time in
minutes
One level
Two levels
Food to be Cooked
Meat Core Temperature
Beef
Rib steak or fillet steak rare
medium
well done
45 - 50 °C
60 - 65 °C
75 - 80 °C
Pork
Shoulder of pork, ham joint, neck
80 - 82 °C
Chop (saddle), smoked pork loin
75 - 80 °C
Meat loaf
75 - 80 °C
Veal
Roast veal
75 - 80 °C
Knuckle of veal
85 - 90 °C
Mutton / lamb
Leg of mutton
80 - 85 °C
Saddle of mutton
80 - 85 °C
Roast lamb, leg of lamb
75 - 80 °C
Game
Saddle of hare
70 - 75 °C
Leg of hare
70 - 75 °C
Whole hare
70 - 75 °C
Saddle of venison
70 - 75 °C
Leg of venison
70 - 75 °C
