47
OPERATION
ENGLISH
Using the Lower Oven
Recommended Probe Temperature Chart
Category
Examples of Food
Target Internal
Temp.
Desired Doneness
Ground Meat &
Meat Mixtures
Meatloaf
160 °F (71 °C)
Meatballs
165 °F (74 °C)
Fresh Beef, Veal,
Lamb
Roasts
145 °F (63 °C)
Rare : 120 °F (49 °C)
Medium rare : 125 °F (52 °C)
Medium : 130 °F (54 °C)
Medium well done : 135 °F (57 °C)
Well done : 140 °F (60 °C)
Poultry
Whole Chicken or Turkey
165 °F (74 °C)
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Pork & Ham
Fresh Pork
145 °F (63 °C)
Well Done: 170 °F (77 °C)
Fresh Ham (Raw)
Well Done: 160 °F (71 °C)
Precooked Ham (Reheat & Serve)
140 °F (60 °C)
Leftovers &
Casseroles
Leftovers
165 °F (74 °C)
Casseroles
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