Vermont Casting VC3624GS - Manual (Page 22)

Temperature Chart
Here is a chart for measuring properly cooked meat temperature:
(USDA standard)
Turkey, Chicken 165°F / 74°C
Veal, Lamb 160°F / 72°C
Beef, Pork 160°F / 72°C
Medium Rare 145°F / 63°C
Medium 160°F / 72°C
Well Done 170°F / 77°C
Medium Rare 145°F / 63°C
Medium 160°F / 72°C
Well Done 170°F / 77°C
Medium Rare 145°F / 63°C
Medium 160°F / 72°C
Well Done 170°F / 77°C
Ground Meat &
Meat Mixtures
Fresh Beef
Fresh Lamb
Fresh Veal
Note:
These temperatures are measured with a meat probe
.
The heat indicator on the door of the smoker is not an accurate
reading.
thermometer
meat temperature
Poultry
Fresh Pork
Ham
Fish
Chicken, whole 180°F / 83°C
Turkey, whole 180°F / 83°C
Breasts, roast 170°F / 77°C
Thighs, wings 180°F / 83°C
Duck and Goose 180°F / 83°C
Medium 160°F / 72°C
Well Done 170°F / 77°C
Fresh (raw) 160°F / 72°C
Pre-Cooked 140°F / 60°C
(Cook until opaque
and flakes easily)
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