User manual

Use
36
Temperature probe-cooking information table
Type and cut of meat
Target temperature
(°C)
Target temperature
(°F)
Beef
Roast beef: rare 50 - 53 122 - 127
Roast beef: medium 55 - 58 131 - 136
Roast beef: well done 65 - 70 149 - 158
Rib of beef: rare* 50 122
Rib of beef: medium* 58 136
Rib of beef: well done* 70 158
Pork
Roast loin 80 - 85 176 - 185
Shoulder 80 - 85 176 - 185
Sausages** 75 - 80 167 - 176
Veal
Veal roast 75 - 80 167 - 176
Poultry
Whole chicken 80 - 85 176 - 185
Whole turkey 80 - 85 176 - 185
Roast turkey (whole or breast) 80 - 85 176 - 185
Lamb
Leg of lamb with bone (rare) 65 149
Leg of lamb with bone (well done) 75 - 80 167 - 176
Slow cooking
Beef / roast beef: rare*** 50 - 54 122 - 129
Beef / roast beef: medium*** 55 - 60 131 - 140
* Cooking times vary according to the thickness of the fillet.
** For sausages, it is recommended to select a suitable function to ensure
they are well grilled externally.
*** It is recommend to brown the meat on each side in a pan for a few
minutes before putting it in the oven.