Baumatic OMBRA1BL Instruction Manual page 20

o To clean the food probe, simply wipe it over using a damp cloth.
o You should use the table below as a guide to the temperature
that you should set the food probe to.
Food Type of food
group
Beef Roast beef/fillet of
beef- (rare)
- (medium rare)
- (well done)
Beef roast
Boiled fillet of beef
Pork Roast pork
Back of pork
Meat loaf
Veal Roast veal
Breast of veal (stuffed)
Back of veal- (medium
rare)
Venison Leg of venison
Back of hare/venison
Poultry Chicken
Goose
Turkey/duck
Duck breast
Lamb Leg of lamb- (medium
rare)
Lamb- (well done)
Mutton Leg of mutton-
(medium rare)
Back of lamb- (well
done)
Bread Bread
Recommended core
temperature value
45 - 50°C
55 - 65°C
70 - 80°C
80 - 85°C
90°C
80 -85°C
65 - 70°C
85°C
75 - 80°C
75 - 80°C
65 - 70°C
75 - 80°C
65 - 70°C
85°C
85 - 90°C
80 - 85°C
70°C
55 - 65°C
75 - 80°C
75 - 80°C
80°C
90°C
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