Meat Probe Table - AEG COMPETENCE B8920-1 Installation And Operating Instructions Manual

Meat Probe Table

Food to be cooked
Beef
Pot roast
Rib steak or filet steak, rare
medium
well done
Pork
Shoulder of pork, ham joint, neck
Chop (saddle), smoked pork loin
Meat loaf
Veal
Roast veal
Knuckle of veal
Mutton / Lamb
Leg of mutton
Saddle of mutton
Roast lamb, leg of lamb
Game
Saddle of hare
Leg of hare
Whole hare
Saddle of venison
Haunch of venison
Meat core temperature
90 - 95°C
45 - 50°C
60 - 65°C
75 - 80°C
80 - 82°C
75 - 80°C
75 - 80°C
75 - 80°C
85 - 90°C
80 - 85°C
80 - 85°C
75 - 80°C
70 - 75°C
70 - 75°C
70 - 75°C
70 - 75°C
70 - 75°C
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