Dyna-Glo DGC313CNCP Manual Del Usuario página 14

Operating instructions
Grilling: Food Safety information
The chart below lists safe minimum temperatures for various types of food.
SAFE MiNiMUM iNTERNAL TEMPERATURES as measured with a food thermometer
Beef, Pork, Veal, and Lamb (chops, roasts, steaks)
Ground Meat
Ham, uncooked (fresh or smoked)
Ham, fully cooked (to reheat)
Poultry (ground, parts, whole, and stuffing)
Eggs
Egg Dishes
Fin Fish
Shrimp, Lobster, and Crabs
Clams, Oysters, and Mussels
Scallops
Leftovers and Casseroles
When grilling steak, be aware of what these common cooking definitions really mean:
• Extra Rare (115°F, 46°C): Sometimes called Blue or Purple Rare, cooking steak to this temperature
means it is barely warm in the middle. A steak is Extra Rare when the internal temperature of the
thickest part of the meat is 115°F (46°C).
• Rare (125°F, 52°C): Kept on the grill just barely longer than an Extra Rare steak, Rare steak is
cooked to 125°F (52°C). Rare is good for extra premium cuts of meat where you really want to taste
the flavor of the beef.
• Medium Rare (135°F, 57¯C): The ideal restaurant quality steak—this is that waiters most commonly
recommend when you order a steak at a restaurant. Cooked until the internal temperature of the
thickest part of the steak is at 135°F (57°C), it's a great way to get the ideal flavor and texture of a
steak.
• Medium (145°F, 63°C): Cooked to 145°F (63°C), the meat is still tender, so if you only like a little bit
of pink in your steak, Medium is the way to go.
• Medium Well (150°F, 66°C): The steak is done when it reaches an internal temperature of 150°F
(66°C). Cook to this temperature when someone says they only want a tiny bit of pink in their steak.
• Well Done (160°F, 71°C): Well Done means your steak's internal temperature is at least 160°F
(71°C). Good luck!
Food Type internal Temperature
145ºF (63°C) with a 3-minute rest time
160ºF (71°C)
145º F (63°C) with a 3-minute rest time
140ºF (60°C)
165ºF (74°C)
Cook until yolk and white are firm
160ºF (71°C)
145ºF (63°C) or flesh is opaque and separates
easily with fork
Flesh pearly and opaque
Shells open during cooking
Flesh is milky white or opaque and firm
165ºF (74°C)
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