CFM Corporation 3405BG owner manual Temperature Chart, Poultry

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Temperature Chart

Here is a chart for measuring properly cooked meat temperature:

(USDA Standard)

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 Veal

 

Medium Rare

145° F (63° C)

Medium

160° F (71° C)

Well Done

170° F (77° 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)

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)

Fish

Cook until opaque and flakes easily

NOTE:

These temperatures are measured with a meat probe thermometer. The heat indicator on the door of the smoker is not an accurate meat temperature reading.

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Contents Gas Smoker Read ALL Instructions and Warnings Page Do not Return Your Smoker to the Retailer Call US First Identifying the parts Assembly Step Control Panel Assembly Burner Assembly Damper Plate Carry Handles Wood Chip Box Lid Wood Box Rack Water Pan Cooking Grids Tools needed Locate these parts Hardware Bag Zip Tie Hook Connecting the LP Tank Checking for Leaks Adding Water Pre-Use ProceduresCooking Tips Flavoring Wood Adding Wood / CharcoalLighting Procedure Ignitor Lighting System Shutting the Smoker OFF Cooking Tip Damper AdjustmentsCooking Instructions You Are Now Ready to Begin Poultry Temperature ChartCare and Maintenance After Use Safety and MaintenanceManufacturer’s Limited Warranty Page There’s nothing like Great outdoors Statement of CommitmentCFM Corporation