Type of meat
Fillet (roast with mois‐
ture)
rare*
medium*
Fillet (roast with mois‐
ture)
Well done*
Sirloin joint (roast)
rare
medium
well done
Sirloin joint (roast with
moisture)
rare*
medium*
Stage
Function
1
2
3
4
1
2
3
4
5
1
2
3
4
5
6
–
–
–
1
2
3
4
1
2
3
4
5
[°C]
[%]
Level 3
0
Level 3
0
60
0
60
49
Level 3
0
Level 3
0
100
0
65
49
70
51
Level 3
0
Level 3
0
100
0
65
49
90
68
200
–
175
–
170
–
165
–
Level 3
0
Level 3
0
60
0
60
49
Level 3
0
Level 3
0
100
0
65
49
70
51
Roasting
[min]
[°C]
10
–
10
–
30
–
30
–
10
–
10
–
20
–
60
–
60
–
10
–
10
–
20
–
60
–
105
–
8
–
–
45
–
55
–
75
10
–
10
–
30
–
30
–
10
–
10
–
20
–
60
–
60
–
127