Table des Matières
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Les langues disponibles
Les langues disponibles
us_main.book.book Page 47 Monday, January 3, 2022 8:42 AM
Category
Fresh Beef, Veal, Lamb
Poultry
Pork & Ham
Leftovers & Casseroles
Seafood
Recommended Probe Temperature Chart
Category
Meatloaf
Ground Meat &
Meat Mixtures
Meatballs
Fresh Beef, Veal,
Roasts
Lamb
Whole Chicken or Turkey
Poultry Breasts or Roasts
Poultry
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Fresh Pork
Fresh Ham (Raw)
Pork & Ham
Precooked Ham (Reheat &
Serve)
Leftovers
Leftovers &
Casseroles
Casseroles
Examples of Food
Steaks, Roasts, Chops
Whole Chicken or Turkey
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Fresh Pork
Fresh Ham (Raw)
Precooked Ham (Reheat & Serve)
Leftovers
Casseroles
Whole Fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Examples of Food
160 ℉ (71 ℃)
165 ℉ (74 ℃)
145 ℉ (63 ℃)
165 ℉ (74 ℃)
145 ℉ (63 ℃)
140 ℉ (60 ℃)
165 ℉ (74 ℃)
Probe Placement
Insert in the thickest part, away
from bone, fat and gristle
Insert in the thickest part of thigh,
avoiding bone
Insert in the thickest part of the
dish
Insert in the thickest part, away
from bone, fat and gristle
Insert in the thickest part of the
dish
Insert in the thickest part of the
fish
Target Internal
Desired Doneness
Temp.
Rare: 120 ℉ (49 ℃)
Medium rare: 125 ℉ (52 ℃)
Medium: 130 ℉ (54 ℃)
Medium well done: 135 ℉ (57
℃)
Well done: 140 ℉ (60 ℃)
Well done: 170 ℉ (77 ℃)
Well done: 160 ℉ (71 ℃)
OPERATION
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Table des Matières
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