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5 Applications
Cut of meat Degree of
doneness
Recommended target
temperature °C
Fillet of beef rare 48
medium rare 53
medium 57
well done 65
Sirloin, striploin medium 57
well done 64
Rump of beef medium 63
well done 69
Rib-eye or prime rib of beef medium 60
well done 68
Shoulder of beef medium 72
well done 75
Rump or loin of pork medium 61
well done 72
Neck of pork well done 76
Shoulder of pork well done 76
Leg of lamb medium 65
well done 74
Soft roasting seared
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These constituents easily burn.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat on all sides for no longer than 5 minutes.
▸ Then place the meat on the wire shelf.
The meat can also be browned after cooking. This has little effect on the degree of
doneness of large cuts of meat. For small cuts of meat, the target temperature
should be reduced by 2–3°C.
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
For a correct food probe temperature reading, the food probe must as far as pos-
sible be fully inserted into the centre of the food. The temperature inside the meat
is crucial for optimal results at the end of cooking.
▸ Put the wire shelf with the meat at level 2 and a baking tray, which has been lined with
aluminium foil, at level1.
▸ Insert the food probe plug into the socket.
▸ Start «Soft roasting seared».
45
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