IKEA KULINACSX Recipe Book download pdf (Page 22)

Food Temperature (°C) Time (min) Shelf position

Baguette 200 - 220 35 - 45 1

Brioche 180 - 200 40 - 60 1

Ciabatta 200 - 220 35 - 45 1

Rye Bread 190 - 210 50 - 70 1

Dark Bread 180 - 200 50 - 70 1

All Grain bread 170 - 190 60 - 90 1

Core temperature sensor table

Beef

Food Food core tempera-

ture (°C)

Rib / Fillet steak:

rare

45 - 50

Rib / Fillet steak:

medium

60 - 65

Rib / Fillet steak:

well done

70 - 75

Pork

Food Food core tempera-

ture (°C)

Shoulder / Ham /

Neck joint of pork

80 - 82

Chop (saddle) /

Smoked pork loin

75 - 80

Meatloaf 75 - 80

Veal

Food Food core tempera-

ture (°C)

Roast veal 75 - 80

Knuckle of veal 85 - 90

Mutton / lamb

Food Food core tempera-

ture (°C)

Leg of mutton 80 - 85

Saddle of mutton 80 - 85

Roast lamb / Leg of

lamb

70 - 75

Game

Food Food core tempera-

ture (°C)

Saddle of hare 70 - 75

Leg of hare 70 - 75

Whole hare 70 - 75

Saddle of venison 70 - 75

Leg of venison 70 - 75

Fish

Food Food core tempera-

ture (°C)

Salmon 65 - 70

Trouts 65 - 70

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