AEG B 4130 Meat Thermometer Table, Operating Instructions, Food to be Cooked, Beef, Pork, Veal

			Operating Instructions
Meat Thermometer Table
	Food to be Cooked		Meat Core Temperature
	Beef
	Pot Roast		90 – 95 °C
	Entrecote or fillet steak	red inside (English)	45 – 50 °C
		pink inside (medium)	60 – 65 °C
		cooked through	75 – 80 °C
	Pork
	Shoulder of Pork, Joint of Ham, Neck		80 – 82 °C
	Chop (saddle), Kasseler		75 – 80 °C
	Meat Loaf		75 – 80 °C
	Veal
	Roast Veal		75 – 80 °C
	Knuckle of Veal		85 – 90 °C
	Mutton / Lamb
	Leg of Mutton		80 – 85 °C
	Saddle of Mutton		80 – 85 °C
	Roast Lamb, Leg of Lamb		75 – 80 °C
	Game
	Saddle of Hare		70 – 75 °C
	Leg of Hare		70 – 75 °C
	Whole Hare		70 – 75 °C
	Saddle of Venison		70 – 75 °C
	Leg of Venison		70 – 75 °C

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