Manual Laserliner ThermoMaitre (page 7 of 20) (English, German, Dutch, French)

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ThermoMaître

Pork medium

rare

well

done

Boiled ham very juicy 66 °C

Breast tip 85°C

Burgundy ham 66 °C

Fillet of pork 65 °C 80 °C

Ham 67 °C 75 °C

Ham baked in bread dough 68 °C

Haunch 67 °C 75 °C

Knuckle, roasted 83 °C

Knuckle, cured 78 °C

Knuckle (rear), roasted 83 °C

Knuckle (rear), cured 78 °C

Knuckle of pork 83 °C

Loin, boneless 68 °C

Loin, with bones 78 °C

Meat loaf 72 °C

Medallions of pork 65 °C

Minced meat 75 °C

Pig's head 79 °C

Pork belly 83 °C

Pork belly, lled 73 °C

Pork loin 73 °C

Pork neck 73 °C

Pork shoulder 75 °C

Pork tongue 88 °C

Pulled pork 95 °C

Ribs 65 °C 85 °C

Saddle of pork 68 °C

Smoked pork chop 59 °C 66 °C

Smoked pork chop cold cuts 58 °C

Suckling 65 °C

Core temperatures (guidelines)

Beef rare medium

rare

well

done

Beef brisket 85 °C

Beef llet 50 °C 58 °C 75 °C

Entrecôte 56 °C

Faux llet 63 °C 73 °C

Marinated pot roast 85 °C

Prime boiled beef 90 °C

Roast beef 53 °C 58 °C

Roulade, from llet 58 °C

Roulade, from haunch 70 °C

Sirloin steak 47 °C 57 °C

Trimmed chuck back rib 88 °C

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Laserliner ThermoMaitre Manual

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