Signature Kitchen Suite SKSCV3002S Manual Del Propietário página 47

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
Pork & Ham Fresh Ham (Raw)
Precooked Ham (Reheat & Serve)
Leftovers
Leftovers &
Casseroles
Casseroles
Examples of Food
Target Internal
Temp.
160 °F (71 °C)
165 °F (74 °C)
Rare : 120 °F (49 °C)
Medium rare : 125 °F (52 °C)
145 °F (63 °C) Medium : 130 °F (54 °C)
Medium well done : 135 °F (57 °C)
Well done : 140 °F (60 °C)
165 °F (74 °C)
Well Done: 170 °F (77 °C)
145 °F (63 °C)
Well Done: 160 °F (71 °C)
140 °F (60 °C)
165 °F (74 °C)
OPERATION
Desired Doneness
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