Cooking
Temperatures
|
|
Eggs |
Cook until yolk and white are firm |
Egg dishes |
160° (71°) |
|
|
Turkey, chicken |
165° (74°) |
Veal, beef, lamb, pork |
160° (71°) |
|
|
Medium Rare |
145° (63°) |
Medium |
160° (71°) |
Well Done |
170° (77°) |
|
|
Medium Rare |
145° (63°) |
Medium |
160° (71°) |
Well Done |
170° (77°) |
|
|
Medium |
160° (71°) |
Well Done |
170° (77°) |
|
|
Chicken, whole |
180° (82°) |
Turkey, whole |
180° (82°) |
Poultry breasts, roast |
170° (77°) |
Poultry thighs, wings |
180° (82°) |
Stuffing (cooked alone
or in bird) |
165° (74°) |
Duck & Goose |
180° (82°) |
|
|
Fresh (raw) |
160° (71°) |
Pre-cooked (to reheat) |
140° (60°) |
|
|
Fin Fish |
Cook until opaque and flakes easily
with a fork. |
Shrimp, lobster, crab |
Should turn red and flesh should
become pearly opaque. |
Scallops |
Should turn milky white or opaque
and firm. |
Clams, mussels, oysters |
Cook until shells open. |
|
|