User manual

42
LOW-TEMPERATURE COOKING table
Meat probe Table
Weight kg. Oven level
Pre-heating
°C
Cooking
°C
Tot a l t i m e
mins.
Roast beef 1 kg 2 130 80 90 – 100
Roast veal 1 kg 2 130 80 110 – 120
Pork carré 1 kg 2 130 80 100 – 120
Fillets of beef 1 kg 2 130 80 90 – 100
(Brown in a frying pan before cooking)
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet steak rare
medium
well done
45 - 50 °C
60 - 65 °C
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