8
Soft roasting seared
Recommended value
Setting range
Degree of
doneness
°C
Hrs.
Hrs.
Fillet of veal
rare
58
3,5
2,5–4,5
2
medium
62
3,5
2,5–4,5
2
Topside of veal thick end, loin of veal
67
3,5
2,5–4,5
2
Shoulder of veal
80
3,5
2,5–4,5
2
Veal neck
81
3,5
2,5–4,5
2
Fillet of beef
rare
53
3,5
2,5–4,5
2
medium
57
3,5
2,5–4,5
2
Sirloin of beef, roast beef
rare
52
3,5
2,5–4,5
2
medium
55
3,5
2,5–4,5
2
Chuck of beef, topside of beef
67
3,5
2,5–4,5
2
Shoulder of beef
72
3,5
2,5–4,5
2
Middle loin of pork, chump end of loin of pork
67
3,5
2,5–4,5
2
Neck of pork
85
3,5
2,5–4,5
2
Leg of lamb
rare
63
3,5
2,5–4,5
2
medium
67
3,5
2,5–4,5
2