Useful tips
If you are cooking several pieces of meat together, the food
probe should be inserted into the largest piece of meat.
If the food is not yet cooked sufficiently, insert the food probe
into another place and repeat the procedure.
Settings
Meat
Core temperature °C
Veal
65–75
Gammon joint
75–80
Leg of lamb
75–85
Saddle of lamb
65–75
Saddle of roebuck / hare
65–75
Topside of beef
65–85
Fillet of beef / Sirloin joint
rare
medium
well-done
55–60
65–70
70–75
Pork roast / Pork neck
70–85
Pork fillet / chop
65–80
Game
75–85
Food probe
108
Содержание TX3587
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Страница 160: ...Appliance front dimensions Appliances with a glass front Appliances with a metal front Installation notes 160 ...
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