AEG BS9314001M - Manual (Page 27)

Food to be dried
Shelf position
Temperature in
°C
Time in hours
(Guideline)
1 level 2 levels
Pears 3 1/4 60 - 70 6 - 9
Core temperature sensor table
Beef
Food Food Core Temperature °C
Rib steak or fillet steak: rare 45 - 50
Rib steak or fillet steak: medium 60 - 65
Rib steak or fillet steak: well done 70 - 75
Pork
Food Food Core Temperature °C
Shoulder of pork, ham joint, neck 80 - 82
Chop (saddle), smoked pork loin 75 - 80
Meat loaf 75 - 80
Veal
Food Food Core Temperature °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food Food Core Temperature °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 70 - 75
Game
Food Food Core Temperature °C
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
Fish
Food Food Core Temperature °C
Salmon 65 - 70
Trouts 65 - 70
Helpful hints and tips 27