OPERATING INSTRUCTIONS
Temperature Table for Meat Probe
Food to be Cooked |
| Core Temperature |
|
| Temp. in °C |
|
|
|
Beef |
|
|
|
|
|
Roast Beef/Fillet of Beef | - red | 40 – 45 |
| - pink | 50 – 55 |
| - cooked through | 60 – 65 |
|
|
|
Roast Beef |
| 80 – 85 |
|
|
|
Pork |
|
|
|
|
|
Loin of Pork |
| 65 – 70 |
|
|
|
Roast Pork/Ham |
| 80 – 85 |
|
|
|
Neck, Knuckle |
| 80 – 85 |
|
|
|
Chop, Saddle |
| 75 – 80 |
|
|
|
Chop without Bone |
| 70 |
|
|
|
Meat Loaf |
| 70 – 75 |
|
|
|
Veal |
|
|
|
|
|
Roast Veal |
| 70 – 75 |
|
|
|
Loin of Veal with Kidneys |
| 75 – 80 |
|
|
|
Knuckle of Veal |
| 80 – 85 |
|
|
|
Game |
|
|
|
|
|
Game, Meat |
| 75 – 80 |
|
|
|
Game, Saddle |
| 60 – 70 |
|
|
|
Game, Fillet | - red | 40 – 45 |
| - pink | 50 – 55 |
| - cooked through | 60 – 65 |
|
|
|
Lamb |
| 80 – 85 |
|
|
|
Stuffed Roast |
| 70 – 75 |
|
|
|
Poultry |
| 85 – 90 |
|
|
|
Fish |
| 70 – 80 |
|
|
|
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