Landmann 3875GWLACR, Assembly And Owner'S Manual

Page: 26 / 29

Here is a chart for measuring properly cooked meat temperature:
(USDA Standard)
The below temperatures are measured with a meat probe thermometer. The heat
indicator on the door of the smoker
SHOULD NOT
be used as an accurate meat
temperature reading.
CAUTON
Ground Meats & Meat Mixtures:
Turkey 165°F (74°C)
Veal, Lamb 160°F (71°C)
Beef, Pork 160°F (71°C)
Fresh Beef:
Medium Rare 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Fresh Lamb:
Medium Rare 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Fresh Beef:
Medium Rare 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Fresh Pork:
Medium 160°F (71°C)
Well Done 170°F (77°C)
Ham:
Fresh (raw) 160°F (71°C)
Pre-cooked 140°F (60°C)
Poultry:
Chicken (whole) 180°F (82°C)
Turkey (whole) 180°F (82°C)
Breasts, roast 170°F (77°C)
Thighs, wings 180°F (82°C)
Duck and Goose 180°F (82°C)
Fish:
Cook until opaque and flakes easil
y
26
TEMPERATURE CHART