Tables & Tips for Cooking with the Combi
Recommendations for core temperature settings:
Food | Degree of cooking | Core temp. |
Steak | Medium | 131 – 136°F |
Roast Beef |
|
|
Braised Beef | Medium | 185 – 194°F |
Roulades | Well | 194 – 203°F |
Rump steak |
|
|
Veal Shoulder | Medium | 167 – 176°F |
| Well |
|
Veal Loin | Medium | 169 – 172°F |
Salmon slices | Medium | 145 – 149°F |
Pork fillet | Medium | 149 – 154°F |
|
| 165 – 171°F |
Cured smoked pork | Medium | 149 – 154°F |
|
|
|
Leg of lamb | Medium | 136 – 144°F |
Loin of lamb |
| 126 – 133°F |
Whole chicken | Medium | 190 – 198°F |
Chicken Breast | Well | 167 – 171°F |
Chicken Leg |
| 185 – 192°F |
28