Type of meat Quanti-
ty
Heating Func-
tion
Level Tempera-
ture (°C)
Time (h:min)
Poultry 1 - 1.5 kg Turbo Grill 1 190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg Turbo Grill 1 180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg Turbo Grill 1 160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5
kg
Turbo Grill 1 160 - 180 1:45 - 2:30
Turkey 4 - 6 kg Turbo Grill 1 140 - 160 2:30 - 4:00
Fish - steamed
Type of meat Quanti-
ty
Heating Func-
tion
Level Tempera-
ture (°C)
Time (h:min)
Fish, whole 1 - 1.5 kg Conventional
Cooking
1 210 - 220 0:45 - 1:15
Tables for Meatprobe
Beef
Food to be cooked Core temperature
Top Side Beef, rare
medium
well done
45 - 50 °C
60 - 65 °C
75 - 80 °C
Pork
Food to be cooked Core temperature
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (loin) 75 - 80 °C
Meatloaf 75 - 80 °C
Veal
Food to be cooked Core temperature
Roast veal 75- 80 °C
Knuckle of veal 85 - 90 °C
Mutton/Lamb
Food to be cooked Core temperature
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 75 - 80 °C
Game
Food to be cooked Core temperature
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Haunch of venison 70 - 75 °C
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