Vermont Casting VC3624GS User Manual

Temperature Chart

Here is a chart for measuring properly cooked meat temperature:
(USDA standard)

Turkey, Chicken

165°F / 74°C

Veal, Lamb

160°F / 72°C

Beef, Pork

160°F / 72°C

Medium Rare

145°F / 63°C

Medium

160°F / 72°C

Well Done

170°F / 77°C

Medium Rare

145°F / 63°C

Medium

160°F / 72°C

Well Done

170°F / 77°C

Medium Rare

145°F / 63°C

Medium

160°F / 72°C

Well Done

170°F / 77°C

Ground Meat &
Meat Mixtures

Fresh Beef

Fresh Lamb

Fresh Veal

Note:
These temperatures are measured with a meat probe

The heat indicator on the door of the smoker is not an accurate

reading.

thermometer

meat temperature

Poultry

Fresh Pork

Ham

Fish

Chicken, whole

180°F / 83°C

Turkey, whole

180°F / 83°C

Breasts, roast

170°F / 77°C

Thighs, wings

180°F / 83°C

Duck and Goose

180°F / 83°C

Medium

160°F / 72°C

Well Done

170°F / 77°C

Fresh (raw)

160°F / 72°C

Pre-Cooked

140°F / 60°C

(Cook until opaque

and flakes easily)