Henny Penny CSG Applications Manual page 49

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