Tenderloin, Eye Fillet, Striploin, Porterhouse, Scotch Fillet, Rib Eye, Bolar Blade Roast, Rump Roast, Girello Roast
49˚C - 51˚C
52˚C - 55˚C
56˚C - 58˚C
60˚C – 64˚C
Lamb Rack, Back Strap, Lamb Leg
57˚C – 59˚C
62˚C – 64˚C
67˚C – 68˚C
Loin Roast, Rib Roast, Cutlets, Tenderloin
*For tougher secondary cuts like pork belly and shoulder add minimum of 8˚C to the above list.
66˚C – 68˚C
Boneless Thigh / Maryland
76˚C – 78˚C
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.