Recommended Settings; Temperature Probe - Hamilton Beach 34506 Mode D'emploi

Recommended Settings

Food Slow Cook
Beef 145°F (63°C)
Poultry 165°F (74°C)
Shredded
180°F (82°C)
Chicken
Eggs
160°F (71°C)
Fish 145°F (63°C)
Pork
145°F (63°C)
Pork Shoulder, 190°F (88°C)
shredded
NOTE: When using the pressure cook mode, set
Temperature Probe to about 10°F (-12°C) lower than the
recommended doneness temperature. Temperature
may vary depending on size and thickness of meat
or poultry. Refer to charts on this page and adjust
temperature as necessary. Food will continue to cook
while pressure is releasing. Visit
www.foodsafety.gov for more information on safe
internal cooking temperatures.

Temperature Probe

Pressure Cook
Food
135°F (57°C)
Steaks, boneless
155°F (68°C)
170°F (77°C)
Beef, pork or lamb
roast
150°F (66°C)
135°F (57°C)
Chicken breasts
135°F (57°C)
180°F (82°C)
Burgers or meatloaf
Fish fillet
Whole Chicken, Turkey
breast
Placement
Insert Probe into thickest part of steak
Insert Probe into thickest part of roast
and away from any bone or cartilage
Insert Probe into thickest part of breast
and away from any bone or cartilage
Insert Probe into center of burger
Insert Probe into center of thickest part
of fillet
Insert Probe into thickest part of breast
away from any bones or cartilage
Correct Probe
Placement
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