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Below are the USDA recommended temperatures.
TASTE/MEAT
Well Done
70℃-75℃
Medium
158℉-167℉
Medium
64℃-73℃
Rare
147℉-163℉
60℃-64℃
Rare
140℉-147℉
59℃/ 139℉
Undercooked
Taste/temperatures vary according to personal taste; users can read the digital
thermometer to determine their own taste temperatures (e.g. the beef might read
rare on the thermometer but you may prefer it cooked for a few more seconds).
To measure the temperature
1.
Insert the tines halfway into the thickest part of the meat (at least
1/2"deep).
2.
Allow approximately 15-20 seconds for the probe to obtain an accurate
temperature reading.
3.
The correct pointer of the taste level will turn on and flash to indicate the
taste level of the meat. As the meat temperature increases to the next level,
the pointer of that level will also turn on and continue flashing.
4.
Once the predetermined taste level is reached, the temperature reading will
flash and the fork will beep to indicate the taste level of the meat.
5.
Press MEAT or TASTE button to clear the flashing LCD and to stop it beeping.
6.
Remove the tines once the temperature is determined.
BEEF
VEAL
78℃
78℃
172℉ up
172℉ up
71℃-78℃
160℉-
172℉
No
Selection
No
Selection
70℃/
158℉
Or below
Or below
LAMB
78℃
172℉ up
73℃-78℃
163℉-
172℉
64℃-73℃
147℉-
163℉
No
Selection
62℃/
144℉
Or below
4
CHICKEN
&
PORK
TURKEY
78℃
83℃
172℉ up
181℉ up
71℃-78℃
No
160℉-
Selection
172℉
No
No
Selection
Selection
No
No
Selection
Selection
70℃/
81℃/
158℉
178℉
Or below
Or below
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