Roast joint

• 63-65°C

Chops/loins

• 63-65°C

Ground/sausages

• 71-75°C

Must rest for 3 minutes!

Steak/joints

• Rare: 52°C

• Medium rare: 57°C

• Medium: 60°C

• Medium well: 68°C

• Well done: 71-75°C

Must rest for 5 minutes!

Ground/chuncks/burgers

• 71-75°C

No rest time.

All Poultry

• 75°C

No rest time.

Steak/joints/chops

• Rare: Do not cook rare

• Medium rare: 55°C

• Medium: 60°C

• Well done: 71°C

Must rest for 3 minutes!

Ground/burgers

• 75°C

No rest time.