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BEEF
(°C) (min)
Roast beef or fillet,
rare
190 -
200
5 - 6
Roast beef or fillet,
medium
180 -
190
6 - 8
Roast beef or fillet,
well done
170 -
180
8 - 10
PORK
(°C) (min)
Shoulder / Neck /
Ham joint, 1 - 1.5
kg
160 -
180
90 - 120
Chops / Spare rib,
1 - 1.5 kg
170 -
180
60 - 90
Meatloaf, 0.75 - 1
kg
160 -
170
50 - 60
Pork knuckle, pre-
cooked, 0.75 - 1
kg
150 -
170
90 - 120
VEAL
(°C) (min)
Roast veal, 1 kg 160 -
180
90 - 120
Veal knuckle, 1.5 -
2 kg
160 -
180
120 -
150
LAMB
(°C) (min)
Lamb leg / Roast
lamb, 1 - 1.5 kg
150 -
170
100 -
120
Lamb saddle, 1 -
1.5 kg
160 -
180
40 - 60
POULTRY
(°C) (min)
Poultry, portions,
0.2 - 0.25 kg each
200 -
220
30 - 50
Chicken, half, 0.4 -
0.5 kg each
190 -
210
35 - 50
Chicken, poulard,
1 - 1.5 kg
190 -
210
50 - 70
Duck, 1.5 - 2 kg 180 -
200
80 - 100
17
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