Thermoworks TX-3100-XX THERMOPOP Manual do Utilizador descarregar pdf (Página 2)

Chef-Recommended Temps

Rare Medium

Rare

Medium Medium

Well

Done

Beef, Veal & Lamb

Roasts, Steaks & Chops

125°F

52°C

130°F

54°C

140°F

60°C

150°F

65°C

160°F

71°C

Pork

Roasts, Steaks & Chops

145°F

63°C

–

160°F

71°C

* These temperatures are ideal peak temperatures. Meats should be removed from heat

5 to 10°F (2 to 5°C; more for larger cuts) lower and allowed to rise during resting.

** Chef-recommended temperatures are consistent with many expert sources for taste and

safety. USDA-recommended temperatures are 5 to 10°F (2 to 5°C) higher.

Ground Meat:

Beef, Veal & Lamb*

160°F

71°C Chicken, Turkey &

Duck (whole or pieces)

165°F 74°C

Pork Ribs, Shoulders

& Sausage (raw)

160°F 71°C Stufﬁng (in the bird) 165°F 74°C

Ham (raw) 160°F 71°C Fish** 140°F 60°C

Ham (pre-cooked) 140°F 60°C Tuna, Swordﬁsh &

Marlin**

125°F 52°C

Egg dishes 160°F 71°C Casseroles & Leftovers 165°F 74°C

Minimum Done Temps for Food Safety

Thread 230-234°F (110-112°C) Syrup

Soft Ball 234-240°F

(112-116°C) Fondant, Fudge & Pralines

Firm Ball 244-248°F

(118-120°C) Caramels

Hard Ball 250-266°F

(121-130°C) Divinity & Nougat

Soft Crack 270-290°F

(132-143°C) Taffy

Hard Crack 300-310°F

(149-154°C) Brittles, Lollipops & Hardtack

Caramel 320-350°F

(160-177°C) Flan & Caramel Cages

Candy or Sugar Syrup Temps

Poach 160-180°F

71-82°C

Low Simmer 180°F 82°C

Water Temps (at sea level)

Simmer 185°F 85°C

Slow Boil 205°F 96°C

Rolling Boil 212°F 100°C

Bread: Rich Dough 170°F 77°C Butter: Chilled 35°F 2°C

Bread: Lean Dough 190-200°F

88-93°C

Butter: Softened 65-67°F

18-19°C

Water temp to add

yeast...

105-115°F

41-46°C

Butter:

Melted & Cooled

85-90°F

29-32°C

Other Food Temps

* *

P-11-009-02-a

www.thermoworks.com

1762 W. 20 S. #100

Lindon, UT 84042

For service or warranty:

1-800-393-6434

1-801-756-7705

[email protected]

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