Please read the following table in Markdown format and then answer the question according to the table. Table cells in one row are seperated by '|', and different rows are seperated by '
'.

Table:
| Term (French) | Description | Temperature range | Temperature range | USDA recommended |
| --- | --- | --- | --- | --- |
| Extra-rare or Blue (bleu) | very red and cold | 46–49 °C | 115–120 °F |  |
| Rare (saignant) | cold red center; soft | 52–55 °C | 125–130 °F |  |
| Medium rare (à point) | warm red center; firmer | 55–60 °C | 130–140 °F | 145 °F |
| Medium (demi-anglais) | pink and firm | 60–65 °C | 140–150 °F | 160 °F |
| Medium well (cuit) | small amount of pink in the center | 65–69 °C | 150–155 °F |  |
| Well done (bien cuit) | gray-brown throughout; firm | 71–100 °C | 160–212 °F | 170 °F |
| Over cooked (trop cuit, carbonisé")' | blacken throughout; hard | > 100 °C | > 212 °F | 300 °F |
Question:
which cooking method (term) is not below 212 degrees f?
Answer:
Over cooked (trop cuit, carbonisé")'