Food probe
112
Tips
– If you are cooking several pieces of
meat t
ogether, insert the food probe
in the largest piece of meat.
– If the food is not cooked sufficiently
when the co
re temperature is
reached, insert the food probe into
another place or increase the core
temperature and repeat the
programme.
Meat
[°C]
Roast veal 75–80
Gammon joint 75
Leg of lamb 80–85
Saddle of lamb 70–75
Saddle of
r
oebuck / hare
65–75
Roast beef 80–90
Fillet of beef /
Sirloin joint
rare
medium
well done
45
55
75
Pork / Blade roast 80–90
Pork tenderloin /
Chump end
75
Game / Rump cut 80–90
Cor
e temperature
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