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Tips
– If you are cooking several pieces of
meat together, the roast probe
should be inserted into the largest
piece of meat.
– If the food is not cooked sufficiently
when the core temperature is
reached, insert the roast probe into
another place or increase the core
temperature and repeat the program.
Meat
Veal
Smoked pork
Leg of lamb
Saddle of lamb
Saddle of veni-
son / hare
Top or bottom
round roast
Beef tenderloin /
Sirloin
rare
medium
well done
Pork / blade roast
Pork tenderloin /
chop
Game / rump cut
Core temperature
Roast probe
[°F / °C]
165–175 / 75–80
165 / 75
175–185 / 80-85
160–170 / 70-75
150–170 / 65-75
175–195 / 80–90
115 / 45
130 / 55
165 / 75
175–195 / 80–90
165 / 75
175–195 / 80–90
113
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