User manual

Uses, Tables and Tips42
Table Low temperature cooking
Meat probe Table
Food to be cooked
Weight
g
Setting Shelf position
Total time
mins.
Roast beef 10001500 150°C 1 90110
Fillet of beef 10001500 150°C 3 90110
Roast veal 10001500 150°C 1 100120
Steaks 200  300 120°C 3 2030
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet steak rare
medium
well done
45  50 °C
60  65 °C
75  80 °C
Pork
Shoulder of pork, ham joint, neck 80  82 °C
Chop (saddle), smoked pork loin 75  80 °C
Meat loaf 75  80 °C
Veal
Roast veal 75  80 °C
Knuckle of veal 85  90 °C
Mutton / lamb
Leg of mutton 80  85 °C
Saddle of mutton 80  85 °C
Roast lamb, leg of lamb 75  80 °C
Game
Saddle of hare 70  75 °C
Leg of hare 70  75 °C
Whole hare 70  75 °C
Saddle of venison 70  75 °C
Leg of venison 70  75 °C