Atag OX4592C

EN 23
Hoof/leg well-done 75 ºC
Hoof/leg slightly pink 65 - 68 ºC
Pork loin slightly pink 65 - 70 ºC
Pork shoulder well-done 75 ºC
Pork belly/stu ed well-done 75 - 80 ºC
Pork belly well-done 80 - 85 ºC
Roast pork hoof well-done 80 - 85 ºC
Pork hoof well-done 80 - 85 ºC
Cooked ham very tender 64 - 68 ºC
Kassel ribs well-done 65 ºC
Breaded ham 65 - 68 ºC
Veal
Veal loin slightly pink 58 - 65 ºC
Veal hoof/leg of veal well-done 78 ºC
Fried kidneys well-done 75 - 80 ºC
Roast veal/shoulder well-done 75 - 80 ºC
Leg of veal well-done 75 - 78 ºC
Mutton
Mutton loin pink 65 - 70 ºC
Mutton loin well-done 80 ºC
Mutton hoof pink 70 - 75 ºC
Leg of mutton 82 - 85 ºC
Lamb
Leg of lamb pink 60 - 62 ºC
Leg of lamb well-done 68 - 75 ºC
Lamb loin pink 54 - 58 ºC
Lamb loin well-done 68 - 75 ºC
Lamb shoulder well-done 78 - 85 ºC
Poultry
Chicken well-done 85 ºC
Goose/Duck well-done 90 - 92 ºC
Turkey well-done 80 - 85 ºC
Pastries etc
Pastries 72 - 85 ºC
Terrines 60 - 70 ºC
Fish
Salmon soft 60 ºC
Fish fi llet 62 - 65 ºC
Entire fi sh 65 ºC
Terrine 62 - 65 ºC
OPERATION
871557_en_naslovnica_drug_papir.indd EN23871557_en_naslovnica_drug_papir.indd EN23 15. 09. 2021 15:02:0815. 09. 2021 15:02:08