Instruction manual

Use
90
Illustrative table of temperature probe cooking cycle settings
Type and cut of meat
Temperature
target (°C)
Beef
Roast beef: rare 50 - 53
Roast beef: medium 55 - 58
Roast beef: well done 65 - 70
Ribs: rare* 50
Ribs: medium* 58
Ribs: well done* 70
Pork
Roast pork loin 80 - 85
Shoulder 80 - 85
Sausages** 75 - 80
Veal
Roasted veal 75 - 80
Poultry
Whole chicken 80 - 85
Whole turkey 80 - 85
Turkey roast (whole or breast) 80 - 85
Lamb
Leg of lamb with bone (rare) 65
Leg of lamb with bone (well done) 75 - 80
Slow cooking
Beef / roast beef: rare*** 50 - 54
Beef / roast beef: medium*** 55 - 60
* The indicated temperatures will change depending on the thickness of the cut.
** For sausages, make sure to use the correct function for a properly grilled exterior.
*** Sear the meat in a pan for a few minutes per side before placing it in the oven.