Electrolux B8831-5 user manual Table Low temperature cooking, Meat probe Table

Uses, Tables and Tips 49

Table Low temperature cooking

Food to be cooked	Weight	Setting	Shelf position	Total time
	g			mins.
Roast beef	1000-1500	150°C	1	90-110
Fillet of beef	1000-1500	150°C	3	90-110
Roast veal	1000-1500	150°C	1	100-120
Steaks	200 - 300	120°C	3	20-30

Meat probe Table

Food to be Cooked	Meat Core Temperature
Beef
Rib steak or fillet steak rare	45 - 50 °C
medium	60 - 65 °C
well done	75 - 80 °C
Pork
Shoulder of pork, ham joint, neck	80 - 82 °C
Chop (saddle), smoked pork loin	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