User guide

Core temperature sensor table

Beef

Food Meat Core Temperature

Rib steak or fillet steak: rare 45 - 50 °C

Rib steak or fillet steak: medium 60 - 65 °C

Rib steak or fillet steak: well done 70 - 75 °C

Pork

Food Meat Core Temperature

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Veal

Food Meat Core Temperature

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Food Meat Core Temperature

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 70 - 75 °C

Game

Food Meat Core Temperature

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

Fish

Food Meat Core Temperature

Salmon 65 - 70 °C

Trouts 65 - 70 °C

Information on acrylamides

Important! According to the newest scientific knowledge, if you brown food (specially the

one which contains starch), acrylamides can pose a health risk. Thus, we recommend that

you cook at the lowest temperatures and do not brown food too much.

Helpful hints and tips