Escali DHC1 Manual De Instrucciones página 5

TEMPERATURE CHARTS
Jelly
Thread
Soft Ball
Firm Ball
Hard Ball
Soft Crack
Hard Crack
Caramel
Chicken
Doughnut/Fritters
Fish
French Fries
Note: 325-375°F/163-190°C is the preferred temperature range for deep frying.
When food is added to oil, the temperature will drop significantly and the oil will need to be brought
back to the desired cooking temperature. Frying at lower temperatures results in increased oil
absorption and less than optimal flavors.
Well
Done
Beef 160°F
Lamb 160°F
Pork 160°F
Veal 160°F
Fish 145°F
Poultry
165°F
(Whole/Ground)
Ground Meats 160°F
F°
220°
230-235°
235-240°
245-250°
250-265°
270-290°
300-310°
320-350°
F°
350°
350°
365°
375°
Med.
Medium
Well
150°F 140°F
150°F 140°F
150°F
150°F 140°F
C°
CANDY
104°
110-112°
Note: The temperatures to
112-116°
the left are for sea level and
118-121°
should be adjusted based
on your elevation. A simple
121-130°
rule of thumb is to reduce the
132-143°
temperature by 2°F for every
149-154°
1,000 ft of elevation above
160-177°
sea level.
C°
DEEP
177°
FRYING
177°
185°
191°
Med.
Rare
Rare
130°F 125°F 145°F*
130°F 125°F 145°F*
145°F*
130°F 125°F 145°F*
*
Plus 3 MINUTE rest time
USDA
MEAT
Done
Target
Cooking
Temperatures
145°F
165°F
160°F
5