Operation Manual

First Use
Meat (Internal) Temperature Guide
24
Ground Products
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
160°F
160°F
165°F
Beef, Veal, Lamb Roasts & Steaks
Medium-rare 145°F
Medium 160°F
Well-done 170°F
Pork Chops, Roast, Ribs
Medium 160°F
Well-done 170°F
Sausage fresh 160°F
Poultry
Chicken, whole & pieces
Duck
180°F
180°F
Turkey (un-stuffed)
Whole
180°F
180°F
Breast 170°F
Dark meat 180°F
Stuffing (cooked separately) 165°F
Eggs Fried, poached
Yolk & whites are firm
Casseroles 160°F
Sauces
Custards 160°F