Using a meat thermometer: Difference between revisions
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[[Recipes|Other recipes]] | |||
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 | ||
|- | |||
|Ham||63 | |||
|- | |- | ||
|Pork shoulder||85-90 | |Pork shoulder||85-90 | ||
| Line 9: | Line 13: | ||
|Pork fillet||70 | |Pork fillet||70 | ||
|- | |- | ||
|Pork | |Pork loin||72-80 | ||
|- | |- | ||
|Beef, rare||45-52 | |Beef, rare||45-52 | ||
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|Other: Heating/reheating food||65-75 | |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. | |||
[[Recipes|Other recipes]] | |||
Latest revision as of 19:02, 25 October 2026
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 loin | 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.
