Table of Contents
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Roast
Type of meat
Ham hocks
Braised meat*
Lamb
Leg of lamb
Loin / Crown
Medium*
Well done*
Pork
Tenderloin
Smoked pork
Crispy pork
Pork loin
Beef
Tenderloin (Roast)
rare
medium
well done
118
Stage
Operating
mode
1
2
1
2
3
1
2
1
2
3
4
1
2
3
4
–
1
2
1
2
3
1
2
–
–
–
[°F / °C]
[%]
210 /100
84
375 / 190
–
Level 3
0
Level 3
0
100
84
Level 3
–
210 / 100
57
Level 3
–
Level 3
–
85 / 30
0
165 / 75
47
Level 3
–
Level 3
–
85 / 30
0
210 / 75
57
395 / 200
–
395 / 200
0
265 / 130
100
225
54
100
84
165–185
–
355 / 180
50
265 / 130
30
345 / 175
–
340 / 170
–
330 / 165
–
[min]
[°F / °C]
155
–
17
–
10
–
10
–
165
18
–
190
–
10
–
8
–
30
–
40
–
10
–
10
–
30
–
100
–
–
165 / 75
30
–
–
75
40
–
120
–
20–25
–
30
–
–
75
–
115 / 45
–
130 / 55
–
165 / 75
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