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COOKING
FUNCTIONS
Probe Cooking
with IQT Sensor
continued
Probe Cooking Guide to “Doneness”
Meat Probe “Done Temp” Appearance
Beef Rare 130°F55°C Dark, blood red
Medium rare 140F 60°C Red meat, blood-red juice
Medium 145°F63°C Light pink core
Well done 167-189°F 75-65°C Gray-brown throughout
Veal Fully cooked 155-170°F 69-77°C Red-brown to gray-white
Pork Medium 150°F65°C Light pink
Well done 167-176°F 75-80°C Pale brown to gray-white
Cured 150°F65°C Pale red-brown or nearly
colorless
Lamb Fully cooked 165°F74°C Gray to pale-red juice,
clear juice
Mutton Fully cooked 165°F74°C Pale gray meat, red juice
Poultry Fully cooked 185°F85°C White meat, nearly colorless
juice