19
Suggested values for the core temperature
Use chilled food only, not frozen food. The information in the
table is only a guideline. Results depend on the quality and
composition of the food.
For food hygiene reasons, fish and other critical foodstuffs
should have a core temperature of at least 62 - 65 °C after
cooking.
Childproof lock
The appliance has a childproof lock to prevent children
switching it on accidentally or changing a setting.
Activating the childproof lock
Press and hold the D button for approx. 4 seconds until the
D symbol appears.
The control panel is locked.
Even with the childproof lock activated, you can switch the
appliance off, set the timer and switch off the audible signal
using the
% button or pressing and holding the n button.
Deactivating the childproof lock
Press and hold the D button until the symbol goes out. You
can make settings again.
Food Core tempera-
ture guideline
Beef
Sirloin, tenderloin, entrecôte
very rare 45 - 47 °C
rare 50 - 52 °C
medium 57 - 60 °C
well-done 65 - 75 °C
Joint of beef 80 - 85 °C
Pork
Joint of pork 75 - 85 °C
Loin of pork
medium 65 - 70 °C
well-done 75 °C
Meat loaf 85 - 90 °C
Fillet of pork 65 - 70 °C
Veal
Joint of veal, well-done 75 - 80 °C
Breast of veal, stuffed 75 - 80 °C
Saddle of veal
medium 58 - 60 °C
well-done 65 - 70 °C
Fillet of veal
rare 50 - 52 °C
medium 58 - 60 °C
well-done 70 - 75 °C
Game
Saddle of venison 60 - 70 °C
Leg of roe venison 70 - 75 °C
Venison loin steaks 65 - 70 °C
Saddle of hare or rabbit 65 - 70 °C
Poultry
Chicken 80 - 85 °C
Chicken breast 75 - 80 °C
Goose, turkey, duck 80 - 85 °C
Duck breast
medium 55 - 60 °C
well-done 70 - 80 °C
Poulard 80 - 85 °C
Turkey breast 80 °C
Lamb
Leg of lamb
medium 60 - 65 °C
well-done 70 - 80 °C
Saddle of lamb
medium 55 - 60 °C
well-done 65 - 75 °C
Fish
Fillet 62 - 65 °C
Whole 65 °C
Terrine 62 - 65 °C
Miscellaneous
Bread 90 °C
Paté 72 - 75 °C
Terrine 60 - 70 °C
Foie gras 45 °C
Food Core tempera-
ture guideline
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