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EN 20
• Always place the culisensor’s entire metal sensor in the dish.
• Please note! After the cooking process always replace the
metal cap on the culisensor’s connection.
• Only use the culisensor in your oven.
• Ensure that the culisensor does not come into contact with the
heating element during cooking.
• The culisensor will be extremely hot after the cooking process.
Be careful! Avoid burns.
Recommended core temperature values
Beef
Fillet/sirloin medium 55 - 58 ºC
Roast beef medium 55 - 60 ºC
Round steak well-done 85 - 90 ºC
Roast beef well-done 80 - 85 ºC
Stewed beef well-done 90 ºC
Pork
Hoof/leg well-done 75 ºC
Hoof/leg slightly pink 65 - 68 ºC
Pork loin slightly pink 65 - 70 ºC
Pork shoulder well-done 75 ºC
Pork belly/stuffed well-done 75 - 80 ºC
Pork belly well-done 80 - 85 ºC
Roast pork hoof well-done 80 - 85 ºC
Pork hoof well-done 80 - 85 ºC
Cooked ham very tender 64 - 68 ºC
Kassel ribs well-done 65 ºC
Breaded ham 65 - 68 ºC
Veal
Veal loin slightly pink 58 - 65 ºC
Veal hoof/leg of veal well-done 78 ºC
Fried kidneys well-done 75 - 80 ºC
Roast veal/shoulder well-done 75 - 80 ºC
Leg of veal well-done 75 - 78 ºC
Mutton
Mutton loin pink 65 - 70 ºC
Mutton loin well-done 80 ºC
Mutton hoof pink 70 - 75 ºC
Leg of mutton 82 - 85 ºC
Lamb
USE
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