Reference Temperature Settings For The Meat Thermometer - AEG COMPETENCE 5209 B Operating Instructions Manual

BFT3 (N) 1/94
Type of meat
Beef
Braised beef
Roast beef or sirloin
rare
medium
well-done
Pork
Pork shoulder and rump of ham
Neck
Loin (saddle)
Smoked pork loin
Roast meat loaf
Veal
Roast veal
Shin of veal
Mutton/Lamb
Leg of mutton
Saddle of mutton
Roast leg of lamb
Game
Rump of hare
Leg of hare
Whole hare
Saddle of venison
Leg of venison
Poultry
New chicken
Pullet
Duck
Goose
Turkey
Meat
temperature
setting
90-95°C
45-50°C
60-65°C
75-80°C
80-85°C
75-80°C
75-80°C
75-80°C
85-90°C
80-85°C
80-85°C
75-80°C
70-75°C
70-75°C
70-75°C
70-75°C
80-85°C
80-85°C
80-85°C
85-90°C
80-85°C
Reference
temperature
settings for
the meat
thermometer
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