Hints
• When roasting meat for slicing set the core tem-
perature approx. 5 °C lower, as the joint will
continue to cook during the cool-down phase.
For example: "Roasting", core temperature –
cooking time ratio.
• To avoid holes (protein coagulation) in the pro-
duct, cool the core temperature probe before
use.
• You can change the set temperatures and coo-
king modes at any time.
• Core temperature measurement establishes the
optimum serving temperature when Finishing
®
.
Approximate core temperature
values
Core
Beef How well done temperature
Fillet of beef medium 55 - 58 °C
Sirloin medium 55 - 60 °C
Beef rose well done 85 - 90 °C
Roast beef well done 80 - 85 °C
Aitchbone well done 90 °C
Pork
Leg well done 75 °C
Leg pale pink 65 - 68 °C
Saddle pale pink 65 - 70 °C
Shoulder well done 75 °C
Belly/ well done 75 - 80 °C
stuffed
Belly/ well done 80 - 85 °C
Knuckle, roasted well done 80 - 85 °C
Knuckle, cured well done 80 - 85 °C
Ham very succulent 64 - 68 °C
Smoked pork chops 65 - 70 °C
(Buffet slices) 55 - 60 °C
knuckle well done 75 - 80 °C
pickled
Cured rib of pork well done 65 °C
Ham in 65 - 68 °C
breadcrumbs
Working with the core temperature probe
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