Ranger G4RANQ Instructions For Assembly And Use page 22

Internal meat temperatures
To obtain correct temperature use an instant-read meat thermometer in the thickest part of the flesh,
careful not to touch any bone.
Beef
Preference Meat Probe Temperature
Rare 140ºF / 60ºC
Medium 150ºF / 66ºC
Well Done 170ºF / 77ºC
Lamb
Preference Meat Probe temperature
Rare 140ºF / 60ºC
Medium 150ºF / 65ºC
Well Done 165ºF / 75ºC
Poultry
Preference Meat Probe temperature
Rare not advised
Medium 170-175ºF / 75-80ºC minimum safe temperature
Well Done not advised; poultry tends to dry out over 175ºF / 80ºC
Cooking times
Beef
Thermometer Temperature: Rare = 60℃, Medium = 66℃, Well = 77℃
Cut of Meat
Roasts
Steaks (T-bone, New York,
Porterhouse, Round, Sirloin)
Rump Steak
Minute Steaks
Ground Beef Patties
Page 22
Veal
Preference Meat Probe temperature
Rare not advised
Medium 155ºF / 70ºC minimum safe temperature
Well Done 165ºF / 75ºC
Pork
Preference Meat Probe temperature
Rare not advised
Medium 150ºF / 65ºC minimum safe temperature
Well Done 160ºF / 70ºC
Weight or Barbecuing
Thickness Method
2 kg Indirect
2.5 cm Direct
3.5 cm Direct
0.5 cm Direct
2.5 cm Direct
Approx. Cooking Time
50 min per kg (rare)
5-6 min per side (rare)
5-7 min per side (med. rare)
1.5-2 min per side (rare)
4-5 min per side (rare)
5-6 min per side (med.rare)
6-7 min per side (well rare)