Difference between revisions of "Using a meat thermometer"
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| + | [[Recipes|Other recipes]] | ||
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Use Circo-roast, set oven temp to 150°C. | Use Circo-roast, set oven temp to 150°C. | ||
{| border | {| border | ||
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|- | |- | ||
|Poultry||75 | |Poultry||75 | ||
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| + | |Ham||63 | ||
|- | |- | ||
|Pork shoulder||85-90 | |Pork shoulder||85-90 | ||
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|Lamb shoulder||55-60 | |Lamb shoulder||55-60 | ||
|- | |- | ||
| − | |Salmon||45 | + | |Salmon||45 |
|- | |- | ||
|Trout||55 | |Trout||55 | ||
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|Other: Heating/reheating food||65-75 | |Other: Heating/reheating food||65-75 | ||
|} | |} | ||
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| + | Remember that the oven will turn off immediately the thermometer says the temperature has been reached so it's worth "resting" the meat if doing other things in the oven at the same time. | ||
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| + | [[Recipes|Other recipes]] | ||
Latest revision as of 10:07, 20 November 2021
Use Circo-roast, set oven temp to 150°C.
| Food | Core temperature in °C |
|---|---|
| Poultry | 75 |
| Ham | 63 |
| Pork shoulder | 85-90 |
| Pork fillet | 70 |
| Pork lion | 72-80 |
| Beef, rare | 45-52 |
| Beef, medium | 55-62 |
| Beef, well done | 65-75 |
| Lamb leg | 60-80 |
| Lamb shoulder | 55-60 |
| Salmon | 45 |
| Trout | 55 |
| Other: Heating/reheating food | 65-75 |
Remember that the oven will turn off immediately the thermometer says the temperature has been reached so it's worth "resting" the meat if doing other things in the oven at the same time.
