LaserLiner ThermoControl Duo Manual Del Usuario página 13

Core temperatures (guidelines)
4
Beef
Beef brisket, Beef rose
Beef fillet
Chateaubriand
Entrecôte / Rib-eye steak
Faux fillet
Fillet steak
Medallions
Minced beef
Prime boiled beef
Roast beef
Roasting prime rib
Rump-tail
Rump, sirloin steak
Steak (flank steak, flat iron, New York
strip, Philadelphia, Porterhouse,
rump steak, sirloin, skirt, T-bone)
Tournedos
Whole fillet
Pork
Fillet of pork
Haunch
Knuckle, roasted
Meat loaf
Medallions of pork, Suckling
Pork chop
Pork chop, boneless
Pork mince
Pork neck
Pulled pork
Ribs / Spare ribs
Saddle of pork
Sausage (fresh or precooked)
Smoked pork chop
ThermoControl Duo
rare medium medium medium
rare
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
53°C
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
rare medium medium medium
rare
well
60°C 65°C
60°C 65°C
60°C 65°C
60°C
60°C 65°C
60°C 65°C
60°C 65°C
60°C
60°C 65°C
60°C 65°C
60°C 65°C
60°C 65°C
60°C 65°C
60°C 65°C
well
62°C
67°C
65°C
62°C
62°C
62°C 68°C
68°C
58°C
well
done
90°C
68°C
68°C
68°C
73°C
68°C
68°C
68°C
90°C
68°C
68°C
68°C
68°C
68°C
68°C
well
done
65°C
75°C
83°C
72°C
78°C
68°C
75°C
73°C
95°C
87°C
66°C
13
EN