Title: +038=67.005-##017._01-Pos 30, 31, 32 og 33 Kokeøy Brukermanual.pdf
Well done Well done82°C 82-90°C 68°CMutton Saddle of mutton Saddle of mutton Leg of mutton Leg of muttonSlightly pink Well done Slightly pink Well done70-75°C 80°C 75-78°C 82-85°CLamb Gigot 62°C 57°C Back filets In the fully cooked state, the core temperature is between 79°C and 85°C. The colour in the meat core is grey, slightly pale-red. The meat juice is clear.Pork Neck Loin cut Joint/thight joint/thight Pork loin roast Pork roast Stuffed pork belly Pork belly Rear knuckle of pork Roasted Rear knuckle, cured Salted pork leg Boiled ham Smoked pork chop Smoked ribs Pork tongue Pork headFish Salmon Pike Fish stewSpecial Haunch of venison Saddle of venison Leg of harePies and suchlikeMeat loafTerrines, solid Galantines Ballontines Foie grasWell done pink pink Well done Well done Well doneWell doneWell done Well done Very juicyWell done Well done75°C 70°C 75°C 65-68°C 65-70°C 75°C 90°C 80-85°C80-85°C80-85°C 80-85°C 68°C 65-70°C 67°C 85-90°C 75-82°C60°C 63°C 65°C