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Probe Temperatures
TEMPERATURE CHARTS
Meats
Oven
Temp.
Rare
Med
Rare
Med
Med
Well
Well
Chicken, breast
Turkey, breast
Duck, breast
360 165*
Chicken, whole
Turkey, whole
Duck, whole
360 165*
Chicken, thigh
Turkey, thigh
Duck, thigh
360 165*
Steak 1" thick (25mm) 450 125 135 145* 150* 160*
Burgers ½ lb (227g) 450 125 135 145* 155* 160*
Roast Beef (bone-in)
Roast Beef (boneless)
350 125 135 145* 150* 160*
Roast Lamb
(bone-in)Lamb
(boneless)
350 125 135 145* 150* 160*
Pork (bone-in)
Pork (boneless)
350 145* 150* 160*
Salmon, Tuna, Halibut,
Swordfish
450 145* 150* 160*
Fish Steaks 1" thick
(25mm)
450 145* 150* 160*
Sausage 450 160*
Note: Times may vary depending on cooking preference. Consuming raw or undercooked
meats, poultry, or seafood may increase your risk of food borne illness. *To reduce the risk,
cook your food to USDA-safe temperatures.
Cooking
Temperature
Selectable
Cooking Time
50°F–275°F 00:01–99:59
280°F–350°F 00:01–24:00
355°F–400°F 00:01–04:00
405°F–450°F 00:01–01:00
455°F–500°F 00:01–00:30
Cooking Time
Measurement Chart
Teaspoon = t Fahrenheit = °F Minute = min
Tablespoon = T Celsius = °C Second = sec
Cup = c Fluid Ounces = oz Inch = in.
Ounce = oz Liter = L Dozen = doz
Pound = lb(s) Milliliter = ml Hour = hr
Quart = qt Package = pkg. Gram = g
Pint = pt Gallon = gal Kilogram = kg
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