DCS Owner's Guide - Manual (Page 33)

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FOOD TYPE RARE MEDIUM-RARE MEDIUM MEDIUM-WELL
REMOVE IDEAL REMOVE ID EAL REMOVE IDEAL REMOVE IDEAL
Beef Steaks 125° 130° 130° 135° 140° 145° 155° 160°
Beef Roasts 120° 125° 125° 130° 135° 145° 150° 160°
Lamb Chops 125° 130° 130° 135° 135° 145° 155° 160°
Lamb Roast 120° 130° 125° 130° 135° 145° 150° 160°
Pork Chops 125° 130° 135° 140° 145° 150°
Pork Roasts 125° 130° 135° 140° 145° 150°
Veal Chops 130° 135° 140° 145° 155° 160°
Veal Roasts 125° 130° 135° 145° 150° 160°
FOOD TYPE RESTING TIME REMOVE IDEAL INTERNAL TEMPERATURE
Whole Chicken - Roasted 5 minutes 160° - 165° 165°- 170°
Whole Turkey - Roasted* 20-60 minutes 150° - 170° 165° - 170°
USING THE GRILL
Grilling
Meat Temperatures
The “Remove” temperature on the left is the target temperature to remove from heat source. The “Ideal”
temperature on the right is the ideal internal temperature after resting. These temperatures are all Fahren-
heit. Note, these are not USDA Recommendations. The USDA temperatures are conservatively 10
° – 15 ° higher
because of food safety however most professional chefs will not cook a medium-rare steak to 150 °F .
* A large Turkey can take 60 minutes of resting with a temperature shift of 20 ° or more
EN