LaserLiner ThermoControl Duo Mode D'emploi page 14

Lamb
Lamb
Lamb (minced), Lamb square
Lamb chop (loin or rib)
Leg of lamb (boneless, rolled)
Leg of lamb (butterflied)
Roast crown of lamb
Poultry
Turkey (whole, unstuffed)
Breast of guinea fowl
Chicken
Chicken drumsticks (on the bone),
chicken (whole leg, breast, wing, thigh),
turkey breast (boneless)
Chicken, whole
Duck (whole)
Duck breast (boneless)
Goose
Ostrich, fillet steak
Roast turkey
Turkey (whole, unstuffed)
Turkey (whole, unstuffed)
Fish
Halibut, salmon
Monkfish (glazed)
Pike
Prawns, Monkfish, Tuna, Pikeperch
Red snapper, swordfish, sea bass
Redfish
Trout
HI / Lo display
5
HI or Lo is displayed as soon as the measured temperature falls outside
the measuring range.
14
EN
rare medium medium medium
rare
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
48°C 54°C
rare medium medium medium
rare
rare medium medium medium
rare
well
60°C 65°C
60°C 65°C
60°C 65°C
60°C 65°C
60°C 65°C
well
65°C
78°C
well
well
done
82°C
68°C
68°C
68°C
68°C
68°C
well
done
85°C
70°C
85°C
73°C
83°C
83°C
73°C
91°C
58°C
70°C
85°C
85°C
well
done
60°C
58°C
63°C
62°C
57°C
55°C
65°C