GB
34
FOOD MINIMUM INTERNAL TEMPERATURE
Mince
Hamburger 71°C
Beef, veal, lamb, pork 74°C
Chicken, turkey 74°C
Beef, veal, lamb
Roasts and steaks:
Rare
The cooking temperature for rare meat is
not indicated by the NFSD as it is unsafe
for health reasons
Medium-rare 63°C
Medium 71°C
Well done 77°C
Pork
Chops, roasts, ribs:
Medium 71°C
Well done 77°C
Fresh ham 71°C
Fresh sausages 71°C
Poultry
Whole chicken or chicken pieces 82°C
Duck 82°C
Whole turkey (not stuffed) 82°C
Turkey breast 77°C
WARNING
- To avoid burns, use a kitchen glove to fit and remove the
meat probe when the oven is hot.
- Always remove the probe using the grip. If it is removed by
pulling the cable, it could suffer damage.
- Make sure the food is completely de-frozen when the probe
is fitted. Otherwise it could suffer damage.
NOTE
- The meat probe is not enabled for all functions. If it is fitted during
one of these functions, a probe removal message appears on
the screen.
- If the meat probe is accidentally removed during operation, a
warning message appears on the screen.
- The temperature of the probe can be set between 104°F and
212°F (40°C - 100°C).
- The oven stores the last temperature set by the user.
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