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COOKING TEMPERATURE GUIDE
Grill Temperature Ranges
Smoking
Baking/Roasting
Grilling
Searing
225
-
275°F
275
-
350°F
350
-
500°F
500
-
750°F
Meat Type
Rare
Medium
Rare
Medium
Medium
Well
Well
Beef, Lamb, Veal
Chops, Roasts & Steaks
120°F
125°F
135°F
145°F
155°F
Beef, Lamb, Veal
Ground Meat
—
—
140°F
150°F
160°F
Pork
Chops, Roasts & Steaks
125°F
130°F
140°F
150°F
155°F
Pork
Ground Meat
—
—
140°F
150°F
160°F
Pork
Ham (Fresh)
Use smoking or roasting temperatures.
Pork
Ham (Precooked)
Use smoking or roasting temperatures.
Pork
Shoulder
Use smoking temperatures.
Poultry
* Whole & Pieces
Use smoking, roasting or grilling temperatures.
Seafood
Fin Fish
Cook until flesh is opaque, firm and separates easily with a fork.
Seafood
Crab, Lobster & Shrimp
Cook until flesh is opaque and pearl white.
Seafood
Crab, Lobster & Shrimp
Cook until shells open during cooking.
Seafood
Scallops
Cook until flesh is milky white, opaque and firm.
*Includes: Chicken, duck, goose, turkey and all other fowl.
Internal Temperature for Food
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