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Cooking time
The cooking time does not depend on the weight of the food, but its
thickness. The standard cooking time is 8 hours. The time can be adjusted
from 30 minutes to 72 hours. Refer to the chart below for appropriate
temperature selection for desired degree of doneness of meat being cooked.
Cooking Doneness & Temperatures
FOOD ITEM
Beef, Veel, Lamb, Pork, and
Game
Poultry, Boneless
Poultry, With Bone
Fish
Vegetables
USDA Cooking Guidelines
The USDA recommends that meat/poultry be cooked to the following
internal temperatures. When reheating meat/poultry products, they
should be cooked to an internal temperature of 165°F/74°C
Beef/Lamb
pg 5
DEGREE OF DONENESS
Meat
Pork
Poultry
Rare
Medium-Rare
Medium
Medium-Well
Well Done
Well Done
Well Done
Rare
Medium-Rare
Medium
General
Internal Temp.
170°F/77°C - 180°F/82°C
TEMP (C°)
49
56
60
65
71+
64
82
47
56
60
83-87
145°F/63°C
160°F/71°C
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