Weber SLATE - Page 12

RED MEAT Rare 49°C
Medium Rare 54°C
Medium 60°C
Medium Well 66°C
Well Done 68°C
Low and Slow (Sliced) 88-91°C
Low and Slow (Pulled) 93-95°C
PORK Medium 63°C
Medium Well 68°C
Low and Slow (Sliced) 88-91°C
Low and Slow (Pulled) 93-95°C
Ham, raw 71°C
Ham, fully cooked (to reheat) 60°C
POULTRY Well Done 74°C
MINCED MEAT Well Done 68°C
FISH Medium 57°C
The following chart gives a guide to how well
done your meat will be, based on the internal
temperature of the meat. The thermometer
should be inserted into the thickest part of the
meat, avoiding any bone. Keep in mind the
internal temperature will continue to rise 3-6°C
while it’s resting.
Internal
Temperature
Guide
Cooking on your Weber
®
Slate Premium Griddle
12
Quick-Start Guide