Title: +038=67.005-##017._01-Pos 30, 31, 32 og 33 Kokeøy Brukermanual.pdf
ProductState of cookingCore temp.ProductState of CookingCore temp.Beef Beef tenderloin Beef tenderloin Roast beef Roast beef Rib-eye steak Roast beef Prime boiled beefRare Medium Rare Medium Well done Well done Well done46°C 55-58°C 48°C 52-56°C 85-90°C 80-85°C 90°CVeal Rost from the leg Loin cut Veal rost/shoulder Veal tenderloinWell done Pink70°C 64°C 75-80°C 65-70°CLeg of veal and top side Lon of veal, frikandel Loin cut Breast of veal (usually stuffed or debond)Well doneWell doneWell done78-80°C75-80°C75-90°CPoultry Chicken Goose, turkey, duck Roast turkey rollWell 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°C