Kuppersbusch CBD6550.0 - Food Probe Temperatures

Roasting and baking charts
36
User's guide
8.4. Recommended food probe temperatures
Recommended food probe temperatures
Core temperatures in °C
Rare Medium well done
Type of meat
Pork
Pork fi llet 63 65
Roast pork / jam 68-70 75
Knuckle 80-85
Cutlet on the bone 75-80
Shoulder 95
Gammon 55-62 64-68
Meat loaf 75
Beef
Beef fi llet 38-55 58-65 from 65
Roastbeef 38-55 55-60 from 65
Roulades 70
Joint of beef 85-90
Boiled beef 90
Entrecote 55-58
Veal
Knuckle 80-85
Roasting 64-74
Breast 75-78
Saddle 65-70
Shoulder 75-80
Sirloin 60
Lamb
Lamb 79-85
Leg of lamb 60 70-72
Lamb chop 55