Henny Penny CombiMaster CM Operator's Manual page 26

Working with the temperature probe
Tips
• When roasting meat for slicing set the
temperature approx. 9°F (5°C) lower, as large
roasts continue to cook for a short time after
being removed from heat.
• Make sure temperature probe is cool before
inserting into food product. This helps eliminate
holes (protein coagulation) in the finished
product.
• You can change the set temperatures and
cooking modes at any time.
• Use temperature probe when Finishing
achieve the optimum serving temperature.
Approximate core temperature
values
Beef
Fillet of beef
Sirloin
Roast beef
Aitchbone
Pork
Leg
Leg
Saddle
Shoulder
Belly/
® to
stuffed
Belly/
Ham
succulent
Pork chops
Cured ribs
- 25 -
Desired
Doneness Temperature
medium 131-137°F (55-58°C)
medium 131-140°F (55-60°C)
well done 176-185°F (80-85°C)
well done 195°F (90°C)
well done 167°F (75°C)
pale pink 150-155°F (65-68°C)
pale pink 150-158°F (65-70°C)
well done 167°F (75°C)
well done 167-176°F (75-80°C)
well done 176-185°F (80-85°C)
very 148-155°F (64-68°C)
150-158°F (65-70°C)
well done 150°F (65°C)
Internal