Loading ...
Loading ...
Loading ...
Use
35
EN
Probe-cooking information table (on some models only)
Type and cut of meat
Temperature
target (°C)
Beef
Roast beef: rare 50 - 53
Roast beef: medium 55 - 58
Roast beef: well done 65 - 70
Rib of beef: rare* 50
Rib of beef: medium* 58
Rib of beef: well done* 70
Pork
Roast loin 80 - 85
Shoulder 80 - 85
Sausages** 75 - 80
Veal
Veal roast 75 - 80
Poultry
Whole chicken 80 - 85
Whole turkey 80 - 85
Roast turkey (whole or breast) 80 - 85
Lamb
Leg of lamb with bone (rare) 65
Leg of lamb with bone (well done) 75 - 80
Slow cooking
Beef / roast beef: rare*** 50 - 54
Beef / roast beef: medium*** 55 - 60
* Cooking times vary according to the thickness of the fillet.
** For sausages, it is recommended to select a suitable function to ensure they are well grilled externally.
*** It is recommend to brown the meat on each side in a pan for a few minutes before putting it in the oven.
Loading ...
Loading ...
Loading ...