Henny Penny CLIMAPLUS LCG - Manual (Page 33)

32
COOKING
FUNCTIONS
Probe Cooking
with IQT Sensor
continued
Probe Cooking Guide to “Doneness”
Meat Probe “Done Temp” Appearance
Beef Rare 130°F 55°C Dark, blood red
Medium rare 140F 60°C Red meat, blood-red juice
Medium 145°F 63°C Light pink core
Well done 167-189°F 75-65°C Gray-brown throughout
Veal Fully cooked 155-170°F 69-77°C Red-brown to gray-white
Pork Medium 150°F 65°C Light pink
Well done 167-176°F 75-80°C Pale brown to gray-white
Cured 150°F 65°C Pale red-brown or nearly
colorless
Lamb Fully cooked 165°F 74°C Gray to pale-red juice,
clear juice
Mutton Fully cooked 165°F 74°C Pale gray meat, red juice
Poultry Fully cooked 185°F 85°C White meat, nearly colorless
juice