Meat Probe Table - Electrolux EOB6697 Operating Instructions Manual

LOW-TEMPERATURE COOKING table
Roast beef
Roast veal
Pork carré
Fillets of beef
(Brown in a frying pan before cooking)

Meat probe Table

Beef
Rib steak or fillet 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
Leg of venison
Weight kg.
1 kg
1 kg
1 kg
1 kg
Food to be Cooked
Pre-heating
Oven level
°C
2 130
2 130
2 130
2 130
Cooking Total time
°C
80 90 – 100
80 110 – 120
80 100 – 120
80 90 – 100
Meat Core Temperature
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
mins.
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