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Tables & Tips for Cooking with the Combi
28
Recommendations for core temperature settings:
Food Degree of cooking Core temp.
Steak
Roast Beef
Medium 131 – 136°F
Braised Beef
Roulades
Rump steak
Medium
Well
185 – 194°F
194 – 203°F
Veal Shoulder Medium
Well
167 – 176°F
Veal Loin Medium 169 – 172°F
Salmon slices Medium 145 – 149°F
Pork fillet
Medium 149 – 154°F
165 – 171°F
Cured smoked pork Medium 149 – 154°F
Leg of lamb
Loin of lamb
Medium 136 – 144°F
126 – 133°F
Whole chicken
Chicken Breast
Chicken Leg
Medium
Well
190 – 198°F
167 – 171°F
185 – 192°F