Rational CombiMaster CM Manual page 26

Working with the core temperature probe
Hints
• When roasting meat for slicing set the core tem-
perature approx. 5 °C lower, as the joint will
continue to cook during the cool-down phase.
For example: "Roasting", core temperature –
cooking time ratio.
• To avoid holes (protein coagulation) in the pro-
duct, cool the core temperature probe before
use.
• You can change the set temperatures and coo-
king modes at any time.
• Core temperature measurement establishes the
optimum serving temperature when Finishing
Approximate core temperature
values
Beef
Fillet of beef
Sirloin
Beef rose
Roast beef
Aitchbone
Pork
Leg
Leg
Saddle
® .
Shoulder
Belly/
stuffed
Belly/
Knuckle, roasted
Knuckle, cured
Ham
Smoked pork chops
(Buffet slices)
knuckle
pickled
Cured rib of pork well done
Ham in
breadcrumbs
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How well done temperature
medium
medium
well done
well done
well done
well done
pale pink
pale pink
well done
well done
well done
well done
well done
very succulent
well done
Core
55 - 58 °C
55 - 60 °C
85 - 90 °C
80 - 85 °C
90 °C
75 °C
65 - 68 °C
65 - 70 °C
75 °C
75 - 80 °C
80 - 85 °C
80 - 85 °C
80 - 85 °C
64 - 68 °C
65 - 70 °C
55 - 60 °C
75 - 80 °C
65 °C
65 - 68 °C