AEG COMPETENCE 770 E-mp Operating Instructions Manual page 31

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Chart of meat core temperatures for meat thermometer
Meat type Meat core
temperature
Beef
Stewed steak (braised steak} 90-95 °C
Roast beef or fillet steak
rare 45-50 °C
medium 60-65 °C
well-done 75-80°C
Pork
Pork shoulder and ham
Neck 80-85 °C
Cutlet (back)
Roast pork 75-80°C
Pork chops 75-80°C
Veal
Roast veal 75-80°C
Veal cutlet 85-90 °C
Mutton/lamb
Leg of mutton 80-85 °C
Back of mutton 80-85 °C
Roast lamb/leg of lamb 75-80°C
Game
Back of hare
Legs/haunch of hare 70-75 °C
Whole hare 70-75 °C
Haunch of venison (roe or red deer) 70-75°C
Leg of venison (roe or red deer) 70-75°C
Poultry
Chicken 80-85 °C
Capons 80-85 °C
Duck 80-85 °C
Goose 85-20°C
Turkey 80-85 °C
BFT3 3/80 GB/EU