Tabla de contenido
Publicidad
Idiomas disponibles
Idiomas disponibles
30 OPERATION
Category
Poultry
Pork & Ham
Leftovers & Casseroles
Seafood
Recommended Probe Temperature Chart
Category
Meatloaf
Ground Meat &
Meat Mixtures
Meatballs
Fresh Beef, Veal,
Roasts
Lamb
Whole Chicken or Turkey
Poultry Breasts or Roasts
Poultry
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Fresh Pork
Fresh Ham (Raw)
Pork & Ham
Precooked Ham (Reheat &
Serve)
Leftovers
Leftovers &
Casseroles
Casseroles
Seafood
Whole Fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Examples of Food
Whole Chicken or Turkey
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Fresh Pork
Fresh Ham (Raw)
Precooked Ham (Reheat & Serve)
Leftovers
Casseroles
Whole Fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Examples of Food
Insert in the thickest part of thigh,
avoiding bone
Insert in the thickest part of the
dish
Insert in the thickest part, away
from bone, fat and gristle
Insert in the thickest part of the
dish
Insert in the thickest part of the
fish
Target Internal
Temp.
160
(71
)
165
(74
)
Rare: 120
Medium rare: 125
Medium: 130
145
(63
)
Medium well done: 135
)
Well done: 140
165
(74
)
Well done: 170
145
(63
)
Well done: 160
140
(60
)
165
(74
)
145
(62.8
)
Probe Placement
Desired Doneness
(49
)
(52
)
(54
)
(57
(60
)
(77
)
(71
)
Publicidad
Capítulos
Tabla de contenido
Solución de problemas
