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Roast probe
120
Tips
– If you are cooking several pieces of
meat together, the roast probe
should be inserted into the largest
piece of meat.
– If the food is not cooked sufficiently
when the core temperature is
reached, insert the roast probe into
another place or increase the core
temperature and repeat the program.
Meat [°F / °C]
Veal 165–175 / 75–80
Smoked pork 165 / 75
Leg of lamb 175–185 / 80-85
Saddle of lamb 160–170 / 70-75
Saddle of veni-
son / hare
150–170 / 65-75
Top or bottom
round roast
175–195 / 80–90
Beef tenderloin /
Sirloin
rare
medium
well done
115 / 45
130 / 55
165 / 75
Pork / blade roast 175–195 / 80–90
Pork tenderloin /
chop
165 / 75
Game / rump cut 175–195 / 80–90
Core temperature
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