Meat probe table – AEG COMPETENCE B8920-1 User Manual
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Meat Probe Table
Food to be cooked
Meat core temperature
Beef
Pot roast
90 - 95°C
Rib steak or filet steak, rare
medium
well done
45 - 50°C
60 - 65°C
75 - 80°C
Pork
Shoulder of pork, ham joint, neck
80 - 82°C
Chop (saddle), smoked pork loin
75 - 80°C
Meat loaf
75 - 80°C
Veal
Roast veal
75 - 80°C
Knuckle of veal
85 - 90°C
Mutton / Lamb
Leg of mutton
80 - 85°C
Saddle of mutton
80 - 85°C
Roast lamb, leg of lamb
75 - 80°C
Game
Saddle of hare
70 - 75°C
Leg of hare
70 - 75°C
Whole hare
70 - 75°C
Saddle of venison
70 - 75°C
Haunch of venison
70 - 75°C