Mi 33866 User Manual

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Using Temperature Sensor Probe

CATEGORY FOOD TEMPERATURE (°F/°C) REST TIME

Fresh Beef, Veal, Lamb Steaks, roasts, chops 145°F (63°C) 3 minutes

Poultry Chicken and turkey, whole 165°F (74°C) None

Poultry breasts, roasts 165°F (74°C) None

Poultry thighs, legs, wings 165°F (74°C) None

Pork and Ham Fresh pork 145°F (63°C) 3 minutes

Fresh ham (raw) 145°F (63°C) 3 minutes

Precooked ham (to reheat) 140°F (60°C) None

Use the temperature sensor probe to minimize overcooking and ensure that meats, poultry, and other cooked foods reach a safe

minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats—including pork—can be

pink, even when the meat has reached a safe internal temperature.

NOTE: If cooking dense vegetables (such as potatoes or other root vegetables) with meats, check for doneness when desired meat

temperature is reached. These types of vegetables may take longer to cook when cooked with meats such as those listed below.

Why the Rest Time Is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time,

its temperature remains constant or continues to rise, which destroys harmful germs.

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Mi 33866 Ha lton Beach Portable 6-Quart Digital Programmable Slow Cooker With Temp Tracking Temperature Probe to Braise, Sous Vide, Make Fondue & Yogurt, Lid Lock, Stainless ( )