Innertemperaturer på nötkött
| Rare | Medium | Well done | |
| Biff | 50-55° | 58-60° | 70° |
| Brisket | 95° | ||
| Entrecôte | 50-55° | 58-60° | 68° |
| Flankstek | 52° | 55° | 58° |
| Flap Meat | 52° | 55° | 58° |
| Fransyska | 60° | 65° | 70° |
| Högrev | 55° | 65° | 95° |
| Nötbog | 60° | 65° | 70° |
| Nötytterfilé | 65° | ||
| Oxfilé | 55° | 58-60° | 65° |
| Picanha | 53° | 56° | 58° |
| Nötfärs | 68° | 70° | 75° |
| Rostbiff | 58° | 70° | |
| Ryggbiff | 50-55° | 58-60° | 70° |
