Operation Manual

95
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Dish Core Temperature
Beef
Beef
Rare 40-45 ºC
Medium 50-55 ºC
Well-done 60-65 ºC
Roast 80-85 ºC
Pork
Fillet 65-70 ºC
Roast 80-85 ºC
Chops 75-80 ºC
Marinated chops 65-70 ºC
Meatloaf 70-75 ºC
Veal
Roast 70-75 ºC
Hare
Saddle 60-70 ºC
Saddle filet
Rare 40-45 ºC
Medium 50-55 ºC
Well-done 60-65 ºC
Lamb
Leg 80-85 ºC
Poultry
Various 70-75 ºC
Fish
Fish 70-80 ºC
Caution: Insert the probe of the oven thermometer into the center of the dish, and avoid bones or any
fatty areas in order to get an exact reading.
Chart for Built–In Thermometer