Hamilton Beach Temp Tracker 33866 Mode D'emploi page 6

Using Temperature Sensor Probe
Use the temperature sensor probe to minimize overcooking and ensure that meats, poultry, and other cooked foods reach a safe
minimum internal temperature.
Remember, you can't tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats—including pork—can be
pink, even when the meat has reached a safe internal temperature.
NOTE: If cooking dense vegetables (such as potatoes or other root vegetables) with meats, check for doneness when desired meat
temperature is reached. These types of vegetables may take longer to cook when cooked with meats such as those listed below.
Why the Rest Time Is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time,
its temperature remains constant or continues to rise, which destroys harmful germs.
CATEGORY
Fresh Beef, Veal, Lamb
Poultry
Pork and Ham
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FOOD
Steaks, roasts, chops
Chicken and turkey, whole
Poultry breasts, roasts
Poultry thighs, legs, wings
Fresh pork
Fresh ham (raw)
Precooked ham (to reheat)
TEMPERATURE (°F/°C)
145°F (63°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
145°F (63°C)
145°F (63°C)
140°F (60°C)
REST TIME
3 minutes
None
None
None
3 minutes
3 minutes
None