Henny Penny CombiMaster CM Operator's Manual page 27

Working with the core temperature probe
Approximate core temperature
values
Desired
Veal Doneness
Veal Saddle pale pink
Leg of veal well done
Loin with kidneys well done
Shoulder Roast well done
Breast well done
Mutton
Saddle rare
well done
Leg of mutton rare
well done
Lamb
When the meat is well done, internal temperature is between
172-185°F (72-85°C). The color is gray, slightly pale pink.
The juices are clear.
Leg rare
Leg well done
Saddle rare
Saddle well done
Shoulder well done
Poultry
Chicken well done
Goose/duck well done
Turkey well done
Miscellaneous items
Pies
Meat loaf
Fish (salmon)
Internal
Temperature
137-150°F (58-65°C)
172°F (78°C)
167-176°F (75-80°C)
167-176°F (75-80°C)
167-172°F (75-78°C)
150-158°F (65-70°C)
176°F (80°C)
158-167°F (70-75°C)
180-185°F (82-85°C)
140-144°F (60-62°C)
155-167°F (68-75°C)
130-137°F (54-58°C)
155-167°F (68-75°C)
172-185°F (78-85°C)
185°F (85°C)
195-198°F (90-92°C)
176-185°F (80-85°C)
162-165°F (72-74°C)
162-172°F (72-78°C)
140°F (60°C)
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