The "low temperature" in low-temperature cooking is not the lower the better, but should have an appropriate "degree". The US Food and Drug Administration suggests: whole poultry meat at 82°C, free-range turkey and chicken at 74°C, beef, mutton, and pork at 71°C, eggs at 71°C (or until the yolk and egg white are solidified), roasted meats at 63°C, vegetables at 55°C, and leftovers at 74°C.