Meat Temperature Guide - Royal Gourmet Cd2030An Manual Del Usuario

Meat Temperature
DIRECT HEAT
Cooking Degree
Rare
Medium Rare
Medium
Medium Well
Well Done
Whole Chicken
Dark Meat
Breast Meat
Thigh, Wings and Legs
Medium
Well Done
Pork Ribs
Raw Sausage
Sausage
(Pre-cooked)
Guide
BEEF INTERNAL
Internal Core
Temperature
125 OF
130-135 OF
140-145 OF
150-155 OF
155 OF and above
POULTRY INTERNAL
165 OF
165 OF
165 OF
165 OF
PORK INTERNAL
150 OF
160 0 F and above
180 -200 OF
160 OF
140 OF
TEMPERATURE
Internal Description
Center is bright red, pinkish
toward the outer portion,
and warm throughout
Center is very pink, slightly
brown toward the outer portion
and slightly hot
Center is light pink, outer
portion is brown and hot
throughout
Mostly brownish gray throughout
with a hint of pink in the center
Steak is brownish gray
throughout
TEMPERATURE
Cook until the juices run clear
Cook until white throughout but
still moist
Cook until white throughout but
still moist
Mostly brownish gray throughout
with a hint of pink in the center
TEMPERATURE
Pink in the center
Pork is uniformly white/brown
Pale white. Cook medium
No longer pink
No longer pink
8
CHART
Firmness
Soft to the touch
Yields only slightly to the touch
Beginning to firm to the touch
Firm to the touch
Firm or hard to the
CHART
Firm to the touch
Firm to the touch
Firm to the touch
Firm to the touch
CHART
throughout
to well done
touch