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Helpful hints and tips

Core temperature sensor table

Beef

Rib steak or fillet steak: rare

Rib steak or fillet steak: medium

Rib steak or fillet steak: well done

Pork

Shoulder of pork, ham joint, neck

Chop (saddle), smoked pork loin

Meat loaf

Veal

Roast veal

Knuckle of veal

Mutton / lamb

Leg of mutton

Saddle of mutton

Roast lamb, leg of lamb

Game

Saddle of hare

Leg of hare

Whole hare

Saddle of venison

Leg of venison

Fish

Salmon

Trouts

Information on acrylamides

Important! According to the newest scientific knowledge, if you brown food (specially the

one which contains starch), acrylamides can pose a health risk. Thus, we recommend that

you cook at the lowest temperatures and do not brown food too much.

Food

Meat Core Temperature

45 - 50 °C

60 - 65 °C

70 - 75 °C

Meat Core Temperature

80 - 82 °C

75 - 80 °C

Meat Core Temperature

75 - 80 °C

85 - 90 °C

Meat Core Temperature

80 - 85 °C

70 - 75 °C

Meat Core Temperature

70 - 75 °C

Meat Core Temperature

65 - 70 °C