Asko BO4PY4T2-12 Instructions For Use Manual page 29

USE
Recommended core temperature
Beef
Fillet/sirloin
Roast beef
Round steak
Roast beef
Stewed beef
Pork
Hoof/leg
Hoof/leg
Pork loin
Pork shoulder
Pork belly/stuffed
Pork belly
Roast pork hoof
Pork hoof
Pork
Cooked ham
Kassel ribs
Breaded ham
Veal
Veal loin
Veal hoof/leg of veal
Fried kidneys
Roast veal/shoulder
Leg of veal
Mutton
Mutton loin
Mutton loin
Mutton hoof
Leg of mutton
Lamb
Leg of lamb
Leg of lamb
Lamb loin
Lamb loin
Lamb shoulder
Poultry
Chicken
Goose/Duck
Turkey
Pastries etc
Pastries
Terrines
Fish
Salmon
Fish fi llet
Entire fi sh
Terrine
medium 55 - 58° C
medium 55 - 60° C
well-done 85 - 90 ºC
well-done 80 - 85 ºC
well-done 90 ºC
well-done 75 ºC
slightly pink 65 - 68 ºC
slightly pink 65 - 70 ºC
well-done 75 ºC
well-done 75 - 80 ºC
well-done 80 - 85 ºC
well-done 80 - 85 ºC
well-done 80 - 85 ºC
very tender 64 - 68 ºC
well-done 65 ºC
65 - 68 ºC
slightly pink 58 - 65 ºC
well-done 78 ºC
well-done 75 - 80 ºC
well-done 75 - 80 ºC
well-done 75 - 78 ºC
pink 65 - 70 ºC
well-done 80 ºC
pink 70 - 75 ºC
82 - 85 ºC
pink 60 - 62 ºC
well-done 68 - 75 ºC
pink 54 - 58 ºC
well-done 68 - 75 ºC
well-done 78 - 85 ºC
well-done 85 ºC
well-done 90 - 92 ºC
well-done 80 - 85 ºC
72 - 85 ºC
60 - 70 ºC
soft 60 ºC
62 - 65 ºC
65 ºC
62 - 65 ºC
EN 29