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  • Thermometer calibration

    In the case of cooking beef or pork to 55°C (131°F) core temperature for longer periods (i.e...

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current23:08, December 7, 2009Thumbnail for version as of 23:08, December 7, 20091,024 × 571 (68 KB)PedroG (Talk | contribs)
00:12, December 6, 2009Thumbnail for version as of 00:12, December 6, 20091,024 × 584 (78 KB)PedroG (Talk | contribs)
23:47, December 5, 2009Thumbnail for version as of 23:47, December 5, 20091,024 × 558 (74 KB)PedroG (Talk | contribs)


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