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