TERMOMETRAS MAISTUI

Aviena ir jautiena

Kepsniai ir pjausniai

"Su krauju"

120 to 125 degrees F

Raudonas vidurys ,kraštai rausvi

Lengvai apkepęs

130 to 135 degrees F

Vidurys raudonas , į kraštus ruda spalva

Vidutinis

140 to 145 degrees F

Vidurys rausvas , į kraštus ruda spalva

Vidutinis - apkepęs

150 to 155 degrees F

Rausvos spalvos nėra- šviesesnis vidus

Gerai iškeptas

160 degrees F and above

Visas pjūvis vienodai rudos spalvos

Malta mėsa

160 to 165 degrees F

Vienoda  spalva be rausvo atspalvio

Paukštiena

Vištiena , antiena

165 degrees F

kepama kol iš dūrio tekančios sultys yra be kraujo

Kalakutas
Pastaba:Didesnio svorio nei 5-6kg , rekomenduojama po kepimo palikti orkaitėje apie 60 min prieš pateikiant

165 degrees F

Kalakuto įdaras

165 degrees F

Kiauliena

Kepsniai

Vidutinis apkepimas

140 to 145 degrees F

Gerai iškepęs

160 degrees F ir daugiau

Kiaulienos šonkauliukai, kiaulienos mentės, ir jautienos krūtininė

160 degrees F ir daugiau

Vidutinis - gerai iškepęs

Dešrelės

160 degrees F

neturi būti ružavos spalvos

Jūros gėrybės

Fish (steaks, filleted or whole)

140 degrees F

flesh is opaque, flakes easily

Tuna, Swordfish, & Marlin

125 degrees F

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Shrimp

Medium-size, boiling

3 to 4 minutes

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Large-size, boiling

5 to 7 minues

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Jumbo-size, boiling

7 to 8 minutes

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Lobster

Boiled, whole - 1 lb.

12 to 15 minutes

meat turns red and opaque in center when cut

Broiled, whole - 1 1/2 lbs.

3 to 4 minutes

meat turns red and opaque in center when cut

Steamed, whole - 1 1/2 lbs.

15 to 20 minutes

meat turns red and opaque in center when cut

Baked, tails - each

15 minutes

meat turns red and opaque in center when cut

Broiled, tails - each

9 to 10 minutes

meat turns red and opaque in center when cut

Scallops

Bake

12 to 15 minutes

milky white or opaque, and firm

Broil

milky white or opaque, and firm

Clams, Mussels & Oysters

point at which their shells open - throw away any that do not open