ThermoWorks TX-3100-XX THERMOPOP - Manual (Page 2)

Chef-Recommended Temps
Rare Medium
Rare
Medium Medium
Well
Well
Done
Beef, Veal & Lamb
Roasts, Steaks & Chops
125°F
52°C
130°F
54°C
140°F
60°C
150°F
65°C
160°F
71°C
Pork
Roasts, Steaks & Chops
145°F
63°C –
160°F
71°C
* These temperatures are ideal peak temperatures. Meats should be removed from heat
5 to 10°F (2 to 5°C; more for larger cuts) lower and allowed to rise during resting.
** Chef-recommended temperatures are consistent with many expert sources for taste and
safety. USDA-recommended temperatures are 5 to 10°F (2 to 5°C) higher.
Ground Meat:
Beef, Veal & Lamb* 160°F
71°C
Chicken, Turkey &
Duck (whole or pieces) 165°F
74°C
Pork Ribs, Shoulders
& Sausage (raw) 160°F
71°C
Stuffing (in the bird) 165°F
74°C
Ham (raw) 160°F
71°C
Fish** 140°F
60°C
Ham (pre-cooked) 140°F
60°C
Tuna, Swordfish &
Marlin** 125°F
52°C
Egg dishes 160°F
71°C
Casseroles & Leftovers 165°F
74°C
Minimum Done Temps for Food Safety
Thread 230-234°F
(110-112°C)
Syrup
Soft Ball 234-240°F
(112-116°C)
Fondant, Fudge & Pralines
Firm Ball 244-248°F
(118-120°C)
Caramels
Hard Ball 250-266°F
(121-130°C)
Divinity & Nougat
Soft Crack 270-290°F
(132-143°C)
Taffy
Hard Crack 300-310°F
(149-154°C)
Brittles, Lollipops & Hardtack
Caramel 320-350°F
(160-177°C)
Flan & Caramel Cages
Candy or Sugar Syrup Temps
Poach 160-180°F
71-82°C
Low Simmer 180°F
82°C
Water Temps (at sea level)
Simmer 185°F
85°C
Slow Boil 205°F
96°C
Rolling Boil 212°F
100°C
Bread: Rich Dough 170°F
77°C
Butter: Chilled 35°F
2°C
Bread: Lean Dough 190-200°F
88-93°C
Butter: Softened 65-67°F
18-19°C
Water temp to add
yeast... 105-115°F
41-46°C
Butter:
Melted & Cooled 85-90°F
29-32°C
Other Food Temps
**
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P-11-009-02-a
www.thermoworks.com
1762 W. 20 S. #100
Lindon, UT 84042
For service or warranty:
1-800-393-6434
1-801-756-7705
[email protected]