Manual

30 OPERATION
Recommended Probe Temperature Chart
Poultry
Whole Chicken or Turkey
Insert in the thickest part of thigh,
avoiding bone
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Insert in the thickest part of the
dish
Pork & Ham
Fresh Pork
Insert in the thickest part, away
from bone, fat and gristle
Fresh Ham (Raw)
Precooked Ham (Reheat & Serve)
Leftovers & Casseroles
Leftovers
Insert in the thickest part of the
dish
Casseroles
Seafood
Whole Fish
Insert in the thickest part of the
fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Category Examples of Food
Target Internal
Temp.
Desired Doneness
Ground Meat &
Meat Mixtures
Meatloaf 160 ℉ (71 ℃)
Meatballs 165 ℉ (74 ℃)
Fresh Beef, Veal,
Lamb
Roasts 145 ℉ (63 ℃)
Rare: 120 ℉ (49 ℃)
Medium rare: 125 ℉ (52 ℃)
Medium: 130 ℉ (54 ℃)
Medium well done: 135 ℉ (57
℃)
Well done: 140 ℉ (60 ℃)
Poultry
Whole Chicken or Turkey
165 ℉ (74 ℃)
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Pork & Ham
Fresh Pork
145 ℉ (63 ℃)
Well done: 170 ℉ (77 ℃)
Fresh Ham (Raw) Well done: 160 ℉ (71 ℃)
Precooked Ham (Reheat &
Serve)
140 ℉ (60 ℃)
Leftovers &
Casseroles
Leftovers
165 ℉ (74 ℃)
Casseroles
Seafood Whole Fish
145 ℉ (62.8 ℃)Fish Fillet (Side of Fish)
Fish Steaks or Portions
Category Examples of Food Probe Placement