Recommended Doneness Levels For Different Types Of Meat - Hisense BI62211CB Instructions For Use Manual

Correct use of the probe, by type of food:
• poultry: stick the probe in the thickest part of the breast;
• red meat: stick the probe into a lean part that is not marbled with fat;
• smaller chunks with bone: stick them into an area along the bone;
• fish: stick the probe behind the head, towards the spine.
WARNING!
After use, carefully remove the probe from the food, unplug from the socket in the oven
cavity, and clean it.
INFORMATION!
If you do not use the probe, remove it from the oven.

Recommended doneness levels for different types of meat

Type of food
BEEF
beef, roast
beef, sirloin
roast beef/rump steak
burgers
VEAL
veal, sirloin
veal, rump
PORK
roast, neck
pork, loin
meat loaf
LAMB
lamb
MUTTON
mutton
GOAT MEAT
goat
POULTRY
poultry, whole
poultry, breast
FISH AND SEAFOOD
trout
tuna
salmon
blue medium
(raw) rare
46-48 48-52
45-48 49-53
45-48 49-53
49-52 54-57
45-48 49-53
45-48 49-53
/ /
/ /
/ /
/ 60-65
/ 60-65
/ 60-65
/ /
/ /
/ /
/ /
/ /
medium
medium
well
53-58 59-65
54-57 58-62
54-57 58-62
60-63 66-68
54-57 58-62
54-57 58-62
/ 65-70
/ 60-69
/ /
66-71 72-76
66-71 72-76
66-71 72-76
/ /
/ /
/ 62-65
/ 55-60
/ 52-55
well done
68-73
63-66
63-66
71-74
63-66
63-66
75-85
/
80-85
77-80
77-80
77-80
82-90
62-65
/
/
/
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