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
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TEMPERATURE CHART
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