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Idiomas disponibles
Meat Temperature Guide
DIRECT HEAT
Cooking Degree
Rare
Medium Rare
Medium
Medium Well
Well Done
Whole Chicken
Dark Meat
Breast Meat
Thigh, Wings
and Legs
Medium
Well Done
Pork Ribs
Raw Sausage
Sausage
(Pre-cooked)
INDIRECT HEAT
Food
Beef Roast
Beef Roast
Pork Roast
Pork Roast
Turkey or Chicken
Turkey or Chicken
BEEF INTERNAL TEMPERATURE CHART
Internal Core
Internal Description
Temperature
Center is bright red, pinkish toward the
125 °F
outer portion, and warm throughout
Center is very pink, slightly brown
130-135 °F
toward the outer portion and slightly hot
Center is light pink, outer portion is
140-145 °F
brown and hot throughout
Mostly brownish gray throughout with
150-155 °F
a hint of pink in the center
155 °F and above
Steak is brownish gray throughout
POULTRY INTERNAL TEMPERATURE CHART
165 °F
Cook until the juices run clear
165 °F
Cook until white throughout but still moist
165 °F
Cook until white throughout but still moist
Mostly brownish gray throughout with
165 °F
a hint of pink in the center
PORK INTERNAL TEMPERATURE CHART
150 °F
Pink in the center
160 °F and above
Pork is uniformly white/brown throughout
180-200 °F
Pale white. Cook medium to well done
160 °F
No longer pink
140 °F
No longer pink
INDIRECT HEAT COOKING GUIDE
Weight
3~6 lb.
6-11 lb.
2~6 lb.
6~11 lb.
2~5 lb.
5~11 lb.
Heat Control
Med/Low
Med/Low
Med/Low
Med/Low
Med/Low
Med/Low
13
Firmness
Soft to the touch
Yields only slightly to the touch
Beginning to firm to the touch
Firm to the touch
Firm or hard to the touch
Firm to the touch
Firm to the touch
Firm to the touch
Firm to the touch
Time
2~4 hrs
3~5 hrs
2~4 hrs
3~5 hrs
2~4 hrs
3~5 hrs
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