ABBINA EH 6030 IX Gebrauchsanweisung Seite 16

GB
After 5 sec. the temperature display
switches to indicate the temperature of
the food probe, i.e., the temperature which
must be reached inside the food.
You can change the minimum internal temperature value to suit requirements within an interval of +30°C to
+99°C , but we recommend that you consult the table below, taken from THE NATIONAL FOOD SAFETY
DATABASE (USA)
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
Roasts and steaks:
Rare
Medium-rare
Medium
Well done
Chops, roasts, ribs:
Medium
Well done
Fresh ham
Fresh sausages
Whole chicken or chicken pieces
Duck
Whole turkey (not stuffed)
Turkey breast
food mInImum InTERnAl TEmPERATuRE
mince
71°C
74°C
74°C
Beef, veal, lamb
The cooking temperature for rare meat is not indicated by the NFSD
as it is unsafe for health reasons
63°C
71°C
77°C
Pork
71°C
77°C
71°C
71°C
Poultry
82°C
82°C
82°C
77°C
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