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OPERATING INSTRUCTIONS
42
Temperature Table for Meat Probe
Food to be Cooked Core Temperature
Temp. in °C
Beef
Roast Beef/Fillet of Beef - red
- pink
- cooked through
40 – 45
50 – 55
60 – 65
Roast Beef
80 – 85
Pork
Loin of Pork
65 – 70
Roast Pork/Ham
80 – 85
Neck, Knuckle
80 – 85
Chop, Saddle
75 – 80
Chop without Bone
70
Meat Loaf
70 – 75
Veal
Roast Veal
70 – 75
Loin of Veal with Kidneys
75 – 80
Knuckle of Veal
80 – 85
Game
Game, Meat
75 – 80
Game, Saddle
60 – 70
Game, Fillet - red
- pink
- cooked through
40 – 45
50 – 55
60 – 65
Lamb
80 – 85
Stuffed Roast
70 – 75
Poultry
85 – 90
Fish
70 – 80