Rare, medium oder doch well done?
| rare | medium | well done | |
| Rinds-Filet | 48-50° | 52-56° | 60-65° |
| Entrecôte/Roastbeef | 48-50° | 52-56° | 60-65° |
| Gigot | 48-50° | 52-56° | 60-65° |
| Kalbsbraten | 60-63° | 64-66° | 67-72° |
| Schweinscarree | 60-63° | 64-66° | 67-72° |
| Schweinehals | 75-80°C |