27
Core temperature probe
en
Changing the set core temperature
Touch the
+
symbol. Use the rotary selector to change
the set core temperature for the food and press
+
to
confirm.
Deleting the set core temperature
Touch the
+
symbol. Delete the set core temperature
with
Ž
. The appliance continues heating in normal
cooking operation.
Suggested values for the core
temperature
Only use fresh food that has not been frozen. The
figures in the table are given as a guide. They will
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 62–70 °C; for
poultry and minced meat this should be as high as 80–
85 °C.
Food
Suggested value for
the core temperature
Beef
Sirloin, fillet of beef, entrecôte
Very rare
Rare
Medium rare
Well done
45–47 °C
50–52 °C
58–60 °C
70–75 °C
Roast beef
80–85 °C
Pork
Joint of pork
72–80 °C
Loin of pork
Medium rare
Well done
65–70 °C
75 °C
Meat loaf
85 °C
Fillet of pork
65–70 °C
Veal
Joint of veal, well done
75–80 °C
Breast of veal, stuffed
75–80 °C
Saddle of veal
Medium rare
Well done
58–60 °C
65–70 °C
Fillet of veal
Rare
Medium rare
Well done
50–52 °C
58–60 °C
70–75 °C
Game
Saddle of venison
60–70 °C
Leg of roe venison
70–75 °C
Venison loin steaks
65–70 °C
Saddle of hare or rabbit
65–70 °C
Poultry
Chicken
90 °C
Guinea fowl
80–85 °C
Goose, turkey, duck
85–90 °C
Duck breast
Medium rare
Well done
55–60 °C
70–80 °C
Ostrich steak
60–65 °C
Lamb
Leg of lamb
Medium rare
Well done
60–65 °C
70–80 °C
Saddle of lamb
Medium rare
Well done
55–60 °C
65–75 °C
Mutton
Leg of mutton
Medium rare
Well done
70–75 °C
80–85 °C
Saddle of mutton
Medium rare
Well done
70–75 °C
80 °C
Fish
Fillet
62–65 °C
Whole
65 °C
Terrine
62–65 °C
Other
Bread
96 °C
Pâté
72–75 °C
Terrine
60–70 °C
Foie gras
45 °C
Reheating food
75 °C
Food
Suggested value for
the core temperature
