Henny Penny CSG - Manual (Page 49)

48
Probe Cooking Guide to “Doneness”
Meat Probe “Done” Temp Appearance
Beef
Rare 130°F (55°C) Dark, blood red
Medium rare 140°F (60°C) Red meat, blood-red juice
Medium 145°F (63°C) Light pink core
Well done 167°F to 189°F (75°C to 85°C) Gray-brown throughout
Veal
Fully cooked 155°F to 170°F (69°C to 77°C) Reddish-brown to gray-white
Pork
Medium 150°F (65°C) Light pink
Well done 167°F to 176°F (75°C to 80°C) Pale brown to gray-white
Cured 150°F (65°C) Pale red-brown or nearly colorless
Lamb
Fully cooked 165°F (74°C) Gray to pale-red meat, clear juice
Mutton
Fully cooked 165°F (74°C) Pale gray meat, red juice
Poultry
Fully cooked 185°F (85°C) White meat, nearly colorless juice