all-clad EH800D51, Owner'S Manual

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13
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COOKING TEMPERATURE AND TIME GUIDELINE
FOOD DONENESS
TEMPERATURE
°F °C
BEEF, VEAL, LAMB, GAME
Rare 134 57
Medium 140 60
Medium Well 150 66
Well Done 160 and over 71 and over
PORK
Rare 134 57
Medium 140 60
Well Done 160 and over 71 and over
POULTRY, WHITE MEAT
DUCK, WHITE MEAT
POULTRY, DARK MEAT
Medium 140-146 60-63
Medium Rare 134 57
Well Done 176 80
FISH, SEAFOOD
Rare
116 47
Medium Rare
126 52
Medium 140 60
VEGETABLES, FRUITS — 183-190 84-87
EGGS
Soft cooked 147 or 167 64 or 75
Hard cooked 160 71
Scrambled 167 75
Pasteurized 135 57
Caution: Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) and so may pose a health risk to certain individuals.
These individuals include pregnant women, young children, the elderly or otherwise immune-compromised. Those individuals should
stick to the FDA food code guidelines instead of this table. For further details please refer to Food Safety section.
Doneness Target Temperatures