Henny Penny CLIMAPLUS LCS Applications Manual page 33

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