Fisher & Paykel DCS Evolution BE Serie Guide D'installation page 33

Grilling
Meat Temperatures
The "Remove" temperature on the left is the target temperature to remove from heat source. The "Ideal"
temperature on the right is the ideal internal temperature after resting. These temperatures are all Fahren-
heit. Note, these are not USDA Recommendations. The USDA temperatures are conservatively 10
because of food safety however most professional chefs will not cook a medium-rare steak to 150
FOOD TYPE
Beef Steaks
Beef Roasts
Lamb Chops
Lamb Roast
Pork Chops
Pork Roasts
Veal Chops
Veal Roasts
FOOD TYPE
Whole Chicken - Roasted
Whole Turkey - Roasted*
* A large Turkey can take 60 minutes of resting with a temperature shift of 20
USING THE GRILL
RARE MEDIUM-RARE
REMOVE IDEAL REMOVE
125° 130° 130°
120° 125° 125°
125° 130° 130°
120° 130° 125°
125°
125°
130°
125°
RESTING TIME
5 minutes
20-60 minutes
MEDIUM
ID EA L REMOVE IDEAL
135° 140° 145°
130° 135° 145°
135° 135° 145°
130° 135° 145°
130° 135° 140°
130° 135° 140°
135° 140° 145°
130° 135° 145°
REMOVE IDEAL INTERNAL TEMPERATURE
160° - 165° 165°- 170°
150° - 170° 165 ° - 170°
or more
°
EN
– 15 higher
° °
.
°F
MEDIUM-WELL
REMOVE IDEAL
155° 160°
150° 160°
155° 160°
150° 160°
145° 150°
145° 150°
155° 160°
150° 160°
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