AEG COMPETENCE B8924-1 - Meat Probe Table

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Meat Probe Table
Fish (steamed)
Whole fish-
es
1-1.5 kg 2 / 3 210-220 2 / 3 160-170 0:45-1:15
1) Pre-heat the oven.
Information printed in bold indicates the best oven function.
Food to be cooked Meat core temperature
Beef
Rib steak or filet 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
Haunch of venison 70 - 75°C
Type of
Meat
Quantity Conventional Rotitherm Time
Weight
Oven
Level
from
Bottom
Tempera-
ture
ºC
Oven
Level
from
Bottom
Tempera-
ture
ºC
Hrs. mins.