Salter 544 Instrucciones Y Garantía página 20

TEMPERATURE CHARTS
Description & Graphics of meats/ type of food
Meat
Rare
Medium Rare
Beef & Veal
Medium
(Whole Cuts)
Medium Well
Well Done
Medium Rare
Medium
Minced Beef
(Beef Burgers)
Medium Well
Well Done
Other Minced Meats & Sausages
Lamb (Whole Cuts)
Pork/Ham (Whole Cuts)
Fish
Whole Chicken/Leg
Poultry
Whole Breast
Food
Confectionery
Oil Temps for Deep
Frying
Please read this instruction manual before use. Keep these instructions for future reference.
Register your product today at:
www.homedicsgroup.com/register
E
HoMedics Group Ltd
PO Box 460, Tonbridge, Kent, TN9 9EW, UK.
www.salterhousewares.co.uk
(ºC)
50
55
60
65
70
55
60
65
70
70
60
60
50
75
65
Type
SOFT BALL
FIRM BALL
HARD BALL
SOFT CRACK
HARD CRACK
L. CARAMEL
M. CARAMEL
D. CARAMEL
POULTRY
POTATOES
DOUGHNUTS
SEAFOOD
Heston
(ºF) (ºC)
122
131
140 63
149
158
131
140
72
149
158
158 74
140 63
140 63
122 63
167
74
149
Heston
(ºC)
115
120
126
140
150
170
180
188
170
180
185
190
USDA
(ºF)
145
160
165
145
145
145
165
(ºF)
239
248
259
284
302
338
356
370
338
356
365
374
IB-544-1213-01