PROZIS Exact Manual De Instrucciones página 8

Optimal food temperatures
Beef
Steak
Rare
54 ºC/ 129 ºF
58 ºC/ 136 ºF
Well Done
68 ºC/ 154 ºF
Roast
Rare
56 ºC/ 133 ºF
Medium Rare
60 ºC/ 140 ºF
Well Done
70 ºC/ 158 ºF
Tough Cuts
Rare
55 ºC/ 131 ºF
Medium Rare
65 ºC/ 149 ºF
Well Done
85 ºC/ 185 ºF
Pork
Chops
Rare
58 ºC/ 136 ºF
62 ºC/ 144 ºF
Well Done
70 ºC/ 158 ºF
Roast
Rare
58 ºC/ 136 ºF
Medium Rare
62 ºC/ 144 ºF
Well Done
70 ºC/ 158 ºF
Tough Cuts
Rare
60 ºC/ 140 ºF
Medium Rare
68 ºC/ 154 ºF
Well Done
85 ºC/ 185 ºF
Chicken
Light Meat
Super-Supple
60 ºC/ 140 ºF
65 ºC/ 149 ºF
Well Done
75 ºC/ 167 ºF
Dark Meat
Super-Supple
65 ºC/ 149 ºF
Falling of The Bone
75 ºC/ 167 ºF
Fish
Tender
40 ºC/ 104 ºF
Tender and Flacky
50 ºC/ 122 ºF
Well Done
55 ºC/ 131 ºF
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