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Core temperature probe
Deleting the set core temperature
Touch the
+
symbol. Delete the set core temperature
with
Ž
. The appliance continues heating in normal
cooking mode.
Core temperature guidelines
Use chilled food only, not frozen food. The details given
in the table are guidelines. Results depend on the quality
and composition of the food.
For hygiene reasons, critical foodstuffs such as fish and
game should reach a core temperature of 143 - 158° F
(62 – 70 °C); for poultry and minced meat this should be
as high as 176 - 185° F (80 – 85 °C).
Food
Core temperature
guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
113 - 117°F
(45 - 47 °C)
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Roast beef
176 - 185°F
(80 - 85 °C)
Pork
Pork roast
162 - 176°F
(72 - 80 °C)
Pork loin
medium
well-done
149 - 158°F
(65 - 70 °C)
167°F (75 °C)
Meat loaf
185°F (85 °C)
Fillet of pork
149 - 158°F
(65 - 70 °C)
Veal
Veal roast, well-done
167 - 176°F
(75 - 80 °C)
Breast of veal, stuffed
167 - 176°F
(75 - 80 °C)
Saddle of veal
medium
well-done
137 - 140°F
(58 - 60 °C)
149 - 158°F
(65 - 70 °C)
Fillet of veal
rare
medium
well-done
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Game
Saddle of venison
140 - 157°F
(60 - 70 °C)
Leg of venison
158 - 167°F
(70 - 75 °C)
Venison loin steaks
149 - 158°F
(65 - 70 °C)
Saddle of hare or rabbit
149 - 158°F
(65 - 70 °C)
Poultry
Chicken
195°F (90 °C)
Guinea fowl
175 - 185°F
(80 - 85 °C)
Goose, turkey, duck
185 - 195°F
(85 - 90 °C)
Duck breast
medium
well-done
131 - 140°F
(55 - 60 °C)
158 - 176°F
(70 - 80 °C)
Ostrich steak
140 - 149°F
(60 - 65 °C)
Lamb
Leg of lamb
medium
well-done
140 - 149°F
(60 - 65 °C)
158 - 176°F
(70 - 80 °C)
Saddle of lamb
medium
well-done
131 - 140°F
(55 - 60 °C)
149 - 167°F
(65 - 75 °C)
Mutton
Leg of mutton
medium
well-done
158 - 167°F
(70 - 75 °C)
176 - 185°F
(80 - 85 °C)
Saddle of mutton
Food
Core temperature
guideline