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BEEF
Roast beef or fillet,
rare
Roast beef or fillet,
medium
Roast beef or fillet,
well done
PORK
Shoulder / Neck /
Ham joint, 1 - 1.5
kg
Chops / Spare rib,
1 - 1.5 kg
Meatloaf, 0.75 - 1
kg
Pork knuckle, pre-
cooked, 0.75 - 1
kg
VEAL
Roast veal, 1 kg
Veal knuckle, 1.5 -
2 kg
LAMB
Lamb leg / Roast
lamb, 1 - 1.5 kg
22
(°C)
(min)
190 -
5 - 6
200
180 -
6 - 8
190
170 -
8 - 10
180
(°C)
(min)
160 -
90 - 120
180
170 -
60 - 90
180
160 -
50 - 60
170
150 -
90 - 120
170
(°C)
(min)
160 -
90 - 120
180
160 -
120 -
180
150
(°C)
(min)
150 -
100 -
170
120
LAMB
Lamb saddle, 1 -
1.5 kg
POULTRY
Poultry, portions,
0.2 - 0.25 kg each
Chicken, half, 0.4 -
0.5 kg each
Chicken, poulard,
1 - 1.5 kg
Duck, 1.5 - 2 kg
Goose, 3.5 - 5 kg
Turkey, 2.5 - 3.5
kg
Turkey, 4 - 6 kg
FISH
(STEAMED)
Whole fish, 1 - 1.5
kg
(°C)
(min)
160 -
40 - 60
180
(°C)
(min)
200 -
30 - 50
220
190 -
35 - 50
210
190 -
50 - 70
210
180 -
80 - 100
200
160 -
120 -
180
180
160 -
120 -
180
150
140 -
150 -
160
240
(°C)
(min)
210 -
40 - 60
220
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