There is something that you don’t always know when you’re not a chef, and that is that each food, when fully cooked, has its own temperature. It works for meat, fish but also for bread, brioche, terrines and eggs.
It is the guarantee to never overcook your food and to have perfect cooking.
Those who cook a lot have sometimes invested in what is called a cooking thermoprobe, which is a kind of food thermometer.
In the latest Electrolux ovens, the cooking probe is supplied with the oven and above all, it plugs directly into the oven and you can program the desired core temperature.
How it works ?
You turn on the oven, you plug in the probe plug at the top right of the oven (plug accessible when the oven is open) and the probe tip into the piece of meat, poultry or fish (or bread). The probe symbol is displayed, you just have to choose the desired core temperature.
The oven will give you an approximate end time will turn off when the desired core temperature is reached.
Some core cooking temperatures to know
Poultry: 85 ° C
Rare beef: 55 ° C
Beef medium: 60 ° C
Meat or poultry terrine: 80 ° C to 90 ° C
Leg of lamb between 60 ° C to 65 ° C
Fish: between 48 ° C to 52 ° C
Brioche: 93 ° C