CFM Corporation 3405BG - Manual (Page 23)

23
Temperature Chart
Here is a chart for measuring properly cooked meat temperature:
(USDA Standard)
Ground Meats & Meat Mixtures Poultry
Turkey 165° F (74° C) Chicken, whole 180° F (82° C)
Veal, Lamb 160° F (71° C) Turkey, whole 180° F (82° C)
Beef, Pork 160° F (71° C) Breasts, roast 170° F (77° C)
Thighs, wings 180° F (82° C)
Fresh Beef Duck and Goose 180° F (82° C)
Medium Rare 145° F (63° C)
Medium 160° F (71° C) Fresh Pork
Well Done 170° F (77° C) Medium 160° F (71° C)
Well Done 170° F (77° C)
Fresh Lamb
Medium Rare 145° F (63° C) Ham
Medium 160° F (71° C) Fresh (Raw) 160° F (71° C)
Well Done 170° F (77° C) Pre-cooked 140° F (60° C)
Fresh Veal Fish
Medium Rare 145° F (63° C) Cook until opaque
Medium 160° F (71° C) and flakes easily
Well Done 170° F (77° C)
NOTE:
These temperatures are measured with a meat probe thermometer. The heat indicator on the door
of the smoker is not an accurate meat temperature reading.