Smeg Classica C92IPBL9-1 Translation Of The Original Instructions page 40

Temperature probe-cooking information table (main oven)
Type and cut of meat
Beef
Roast beef: rare
Roast beef: medium
Roast beef: well done
Rib of beef: rare*
Rib of beef: medium*
Rib of beef: well done*
Pork
Sausages**
Veal
Poultry
Whole chicken
Whole turkey
Roast turkey (whole or breast)
Lamb
Leg of lamb with bone (rare)
Leg of lamb with bone (well done)
Slow cooking
Beef / roast beef: rare***
Beef / roast beef: medium***
* Cooking times vary according to the thickness of the fillet.
** For sausages, it is recommended to select a suitable function to ensure they are well grilled
externally.
*** It is recommend to brown the meat on each side in a pan for a few minutes before putting it in
the oven.
98
Roast loin
Shoulder
Veal roast
Use
Target temperature (°C)
50 - 53
55 - 58
65 - 70
50
58
70
80 - 85
80 - 85
75 - 80
75 - 80
80 - 85
80 - 85
80 - 85
65
75 - 80
50 - 54
55 - 60