Steak Champ 228082 Mode D'emploi page 8

DEGREES OF DONENESS & USE
SteakChamp's pre-programmed core temperatures can be used for beef or salmon steaks, loin
of pork, game or lamb or whole (large) fish. An international team of experts (star chefs, steak
house chefs, steak and grill experts from the USA and Europe) helped to determine the core
temperatures.
USE IN: Grill, frying pan (also induction) and oven/broiler. Maximum permanent cooking
temperature for steak 650°F / 350° C, max. 900°F / 500°C for up to 3 minutes.
SUGGESTION / COOKING GUIDE
Signal
Temp.
Beef
Tuna / Salmon
Fish
Duck breast
Pork (Loin)
Game (Loin)
Lamb (Loin)
Use our suggestions as a guideline or fix your own favorite degree of doneness for your steak.
The temperatures specified in the table are reached by SteakChamp at the end of the resting
phase when the double flashing signal stops.
N.B. Meat is a natural product and visual cooking results (with the same core temperature) may
vary according to the amount of fat, breed, age, feeding and meat aging process.
- 8 -
MR
120-125°F / 50-52°C 135-140°F / 58-60°C 149-153°F / 65-67°C
medium rare
4
–
–
–
–
–
MED
medium medium well
–
–
4
–
4
4
USDA recommends: Safe Minimum Internal Temperatures:
Beef, Fish, Pork & Lamb: 145°F, Poultry & Game: 165°F
MW
–
4
–
4
–
–