AEG KS8100001M - Manual (Page 37)

11.22 Core temperature sensor table
Beef
Food to be Cooked Food Core Temperature
Rib steak or fillet steak
rare 45 - 50 °C
medium 60 - 65 °C
well done 70 - 75 °C
Pork
Food to be Cooked Food Core Temperature
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Veal
Food to be Cooked Food Core Temperature
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Food to be Cooked Food Core Temperature
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 70 - 75 °C
Game
Food to be Cooked Food Core Temperature
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
Fish
Food to be Cooked Food Core Temperature
Salmon 65 - 70 °C
Trouts 65 - 70 °C
ENGLISH
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