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Core temperature control is to be recommended
during cooking of slow roasting meats.
Your benefits:
■ You cook your roasts perfectly, irrespective of
the size and weight – your guarantee for high
quality.
■ You don’t waste time and energy monitoring
and checking if the slow roasting meats are
ready.
■ You reduce the roasting losses by up to 50%
compared with conventional cooking methods.
■ The 4-point probe measures the temperatures
at several points along the probe tip and
automatically identifies the lowest measured
core temperature as the middle of the roast.
The 4-point probe prevents incorrect measure-
ments and simplifies handling.
■ The CONVOTHERM PC-HACCP software uses
the core temperature measurement for
automatic acquisition and archiving of the
HACCP-relevant data. You should therefore
use this software.
■ Use the 4-point probe for documentation in a
temperature range from –5°C up to 150°C.
Degree of
cooking
Core
temperature
Pink, medium
Roasts not
completely
roasted through
48-52°C
Juicy
Roasts with a low
level of fat
60-65°C
Juicy
Roasts with a
high level of fat
75-80°C
Well-done
Meat fibres come
away from the
joint and tender
82-87°C
Guide values for core temperatures
Description
Practical tips
Core Temperature Control
Points to note:
■ The 4-point probe must not be used for lifting
food out of the cooking chamber.
■ Insert the 4-point probe through the middle of
the roast.
■ When the buzzer sounds for the end of cooking,
remove the slow roasting meat from the
CONVOTHERM immediately in order to prevent
overcooking.
■ Note when selecting the final core temperature
that the temperature of slow roasting meats
rises by approx. 3° C after removal from the
CONVOTHERM.
■ The core temperature to be selected is greatly
dependent on the eating habits of your guests
and their demands on your cooking.
Mr.C recommends:
■ Refer to the table for core temperature
guide values.
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