Great Outdoors SmokyMountain Serie Manual Del Propietário Y Montaje página 18

FOOD TEMPERATURE CHART
Here is a chart for measuring properly cooked meat temperature:
The below temperatures are measured with a meat probe thermometer. The heat
indicator on the door of the smoker
(USDA Standard)
CAUTION
SHOULD NOT
temperature reading.
Ground Meats & Meat Mixtures:
Turkey
Veal, Lamb
Beef, Pork
Fresh Beef:
Medium Rare
Medium
Well Done
Fresh Lamb:
Medium Rare
Medium
Well Done
Fresh Beef:
Medium Rare
Medium
Well Done
Fresh Pork:
Medium
Well Done
Ham:
Fresh (raw)
Pre-cooked
Poultry:
Chicken (whole)
Turkey (whole)
Breasts, roast
Thighs, wings
Duck and Goose
Fish:
Cook until opaque and flakes easily
18
be used as an accurate meat
165°F (74°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
140°F (60°C)
180°F (82°C)
180°F (82°C)
170°F (77°C)
180°F (82°C)
180°F (82°C)