631566
3
Zoom out
Zoom in
Previous page
1/3
Next page
Internal Temperature Guide
Beef, Veal, Lamb (Roasts/Steaks)
Doneness
Temp. Range °F Temp. Range °C
Extra-rare 115–120°F 46–49°C
Rare 125–130°F 52–55°C
Medium Rare 130–140°F 55–60°C
Medium 140–150°F 60–65°C
Medium well 150–155°F 65–69°C
Well Done 160°F+ 71°C+
Beef, Veal, Lamb (Ground)
Med.-Well Done 140–160°F 60–71°C+
Chicken, Duck, Goose, Turkey (Whole/Pieces)
Well Done 160°F+ 71°C+
Pork (Chops/ Ground/Roasts/Steaks)
Med.-Well Done 140–160°F 60–71°C+
Seafood (Fish/Crab/Lobster/Shrimp)
- Cook until the meat is opaque and firm.
* The USDA recommended internal temperature for chops, roasts, and steaks is 145°F (63°C).
160°F (71°C) for ground meat.
The Importance of Resting Meat After Cooking
During the cooking process, the natural juices in the meat are forced to the center. Resting meat after it is
removed from the grill gives the juices time to redistribute more evenly throughout the meat, and reduces
the amount of “bleeding” when it is cut. Allow beef, lamb, poultry, and pork to rest on a plate and cover
loosely with aluminum foil. The larger the cut the longer the rest. For example, a steak should be rested 3-5
minutes, while a whole turkey should rest for 20-30 minutes.
3


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Primogrill KAMADO at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Primogrill KAMADO in the language / languages: English as an attachment in your email.

The manual is 1,17 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Primogrill KAMADO

Primogrill KAMADO Installation Guide - English - 2 pages

Primogrill KAMADO User Manual - English - 27 pages

Primogrill KAMADO User Manual - English - 30 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info