Landmann 3215GS Mode D'emploi page 18

Here is a chart for measuring properly cooked meat temperature:
The below temperatures are measured with a meat probe thermometer. The heat
indicator on the door of the smoker
Ground Meats & Meat Mixtures:
Turkey .............................................................. 165°F (74°C)
Veal, Lamb ....................................................... 160°F (71°C)
Beef, Pork ........................................................ 160°F (71°C)
Fresh Beef:
Medium Rare ................................................... 145°F (63°C)
Medium ........................................................... 160°F (71°C)
Well Done ........................................................ 170°F (77°C)
Fresh Lamb:
Medium Rare ................................................... 145°F (63°C)
Medium ........................................................... 160°F (71°C)
Well Done ........................................................ 170°F (77°C)
Fresh Pork:
Medium ........................................................... 160°F (71°C)
Well Done ........................................................ 170°F (77°C)
Ham:
Fresh (raw) ....................................................... 160°F (71°C)
Pre-cooked ...................................................... 140°F (60°C)
Poultry:
Chicken (whole) .............................................. 180°F (82°C)
Turkey (whole) ................................................ 180°F (82°C)
Breasts, roast ................................................... 170°F (77°C)
Thighs, wings .................................................. 180°F (82°C)
Duck and Goose .............................................. 180°F (82°C)
Fish:
Cook until opaque and flakes easily
18
TEMPERATURE CHART
(USDA Standard)
SHOULD NOT
meat temperature reading.
be used as an accurate