Temperatures

 

 

Fresh ground beef, veal, lamb, pork                                            160 F

 

Beef, veal, lamb – roasts, steaks, chops

            Rare                                                                     135-140 F

            Medium Rare                                                             145 F

            Medium                                                                     160 F

            Well done                                                                 170 F

 

Fresh pork – roast, steaks, chops

            Medium                                                                     160 F

            Well done                                                                 170 F

 

Ham

            Cook before eating                                                     160 F

            Fully cooked to reheat                                                   140 F

 

Poultry

            Ground Chicken, Turkey                                     165 F

            Whole Chicken, Turkey                                     180 F

            Breast, roasts                                                               170 F

            Thighs and wings                     Cook until juices run clear

 

Fish – cook until opaque and flakes easily with a fork      145 F

 

Stuffing – cooked alone or in bird                                              165 F

 

Egg dishes, casseroles                                                         160 F

 

Leftovers                                                                                  165 F