For use with the ASKO Culisensor Temperature Probe

Cuts

Tenderloin, Eye Fillet, Striploin, Porterhouse, Scotch Fillet, Rib Eye, Bolar Blade Roast, Rump Roast, Girello Roast

 

Rare

49˚C - 51˚C

 

Medium Rare

52˚C - 55˚C

 

Medium

56˚C - 58˚C

 

Medium Well

60˚C – 64˚C

 

Well Done

68˚C +

 

 

 

Cuts

Lamb Rack, Back Strap, Lamb Leg

 

Rare

52˚C

 

Medium Rare

57˚C – 59˚C

 

Medium

62˚C – 64˚C

 

Medium Well

67˚C – 68˚C

 

Well done

69˚C +

 

 

 

Cuts

Loin Roast, Rib Roast, Cutlets, Tenderloin

 

Rare

58˚C

 

Medium Rare

62˚C

 

Well Done

70˚C

 

*For tougher secondary cuts like pork belly and shoulder add minimum of 8˚C to the above list.

 

 

 

Cut

Breast

66˚C – 68˚C

 

Boneless Thigh / Maryland

76˚C – 78˚C

Cut

Breast

Medium Rare

57˚C

 

Medium

62˚C

 

Well Done

65˚C +

 

 

 

Cut

Breast

63˚C

 

Leg

72˚C – 75˚C

 

*Using a temperature probe for whole chicken, duck or turkey is not recommended

 

 

 

Further notes on cooking with ASKO Culisensor temperature probe.

 

Cooking joints of lamb, beef, pork or poultry with the bone is not recommended but can be achieved with a little extra care.

 

When inserting the temperature probe into a “bone in” joint ensure the probe is placed into the protein through the thickest part of the flesh.

 

Inserting the temperature probe for bone in joints.

 

Push the probe down into the flesh vertically through the thickest part of the flesh until the tip of the probe touches the bone and then pull the probe back slightly so it is not touching the bone.

 

Ensure the cap or rubber seal is replaced once the cooking process has ended.

 

Further information can be found in the user manual under the “culisensor” heading in the table of contents.