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Roasting
153
Delaying the start of a cooking pro-
gram with probe
You can also delay the start of the
cooking program to a later time.
Select Start at.
You can estimate approximately when
the food will be ready as the duration of
the cooking program is about the same
as if you were cooking food without us-
ing the probe.
You cannot set Duration and Ready at
because the total cooking duration is
determined by when the set core tem-
perature is reached.
Chart with core temperatures
Meat [°F (°C)]
Veal 145–170 (63–77)
Smoked pork 145 (63)
Leg of lamb
pink
medium
well-done
147 (64)
169 (76)
180 (82)
Saddle of lamb
pink
medium
well-done
127 (53)
149 (65)
176 (80)
Saddle of venison
rare
medium
well-done
140 (60)
162 (72)
178 (81)
Top or bottom
round roast
135 (57)
Beef tenderloin/
prime rib
rare
medium
well-done
105 (41)
115 (46)
165 (74)
Roast ham/pork 145 (63)
Pork tenderloin 145 (63)
Game/leg cut 185 (85)
core temperature
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