Operation Manual

Pork
Food Food core temperature (°C)
Shoulder / Ham / Neck joint of pork 80 - 82
Chop (saddle) / Smoked pork loin 75 - 80
Meatloaf 75 - 80
Veal
Food Food core temperature (°C)
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food Food core temperature (°C)
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb / Leg of lamb 70 - 75
Game
Food Food core temperature (°C)
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
Fish
Food Food core temperature (°C)
Salmon 65 - 70
Trouts 65 - 70
11.31 Information for test
institutes
Tests for the function: Full Steam.
Tests according to IEC 60350-1.
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