 |
Screen
Readable Version
COOKING
TEMPERATURES
| Product |
Fahrenheit |
| Eggs & Egg
Dishes |
|
| Eggs |
Cook until yolk
& white are firm |
| Egg Dishes |
160 |
| Ground Meat
& Meat Mixtures |
|
| Turkey, chicken |
165 |
| Veal. beef,
lamb, pork |
160 |
| Fresh Beef |
|
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
| Fresh Veal |
|
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
| Fresh Lamb |
|
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
| Fresh Pork |
|
| Medium |
160 |
| Well Done |
170 |
| Poultry |
180 |
| Chicken, whole |
180 |
| Turkey, whole |
170 |
| Poultry breasts,
roasts |
Cook until
juices run clear |
| Poultry thighs,
wings |
165 |
| Stuffing |
180 |
| (cooked
alone or in a bird) |
|
| Duck & Goose |
180 |
| Ham |
|
| Fresh (raw) |
160 |
| Pre-cooked (to
reheat) |
140 |
Cooking food to the
proper internal temperature kills harmful bacteria. Test for doneness
with a clean food thermometer and follow the chart above.
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