Bullseye Cooking temps.

[RNcooker]

For what it’s worth I have found that for six pork chops and salmon steaks that even though they are supposed to be 145 according to the books when I stop cooking them at 131 they are fully done and really moist. I don’t even necessarily leave the food in during the cool down mode which happens when you cut the power or rather push the off button. I did however have something odd happen the other evening I deboned a turkey breast and folded it back over itself with some sausage and trimmed bacon. Using the probe it seemed to stall out at an internal temp of 157. I have been watching the temperature rise and it had been consistently rising, it seems to rise most quickly between 130 and 155 but then it stalled out and finally I just gave up and took the turkey off and it was still OK but it was slightly overdone. I did check the placement of the probe it was down in the middle of the turkey so I don’t know what was going on with that

 

[Pete590]

Use another thermometer to check it, the probes aren’t always accurate enough