AEG BE2003021W - Manual (Page 24)

Core temperature sensor table
Beef
Food Meat Core Temperature
Rib steak or fillet steak: rare 45 - 50 °C
Rib steak or fillet steak: medium 60 - 65 °C
Rib steak or fillet steak: well done 70 - 75 °C
Pork
Food Meat 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 Meat Core Temperature
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Food Meat Core Temperature
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 70 - 75 °C
Game
Food Meat 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 Meat Core Temperature
Salmon 65 - 70 °C
Trouts 65 - 70 °C
Information on acrylamides
Important! According to the newest scientific knowledge, if you brown food (specially the
one which contains starch), acrylamides can pose a health risk. Thus, we recommend that
you cook at the lowest temperatures and do not brown food too much.
24 Helpful hints and tips