ROLLED ROASTS A temperature of 160° F / 71°C is recommended when a roast of any type
has been rolled, as surface bacteria may have been rolled into the center of the roast.
FISH Fish is done when the meat flakes easily with a fork and appears opaque all the way
through. I unsure by appearance, a temperature of 155° F / 68°C is recommended.
SHRIMP AND LOBSTER TAILS Flesh is fully cooked when it turns opaque and firm. Use caution
to avoid overcooking shrimp or lobster.
VEAL RACKS
Rare
Medium-Rare
Medium
Medium-Well
VEAL CHOPS
Rare
Medium-Rare
Medium
Medium-Well
WHOLE CHICKEN
WHOLE TURKEY
BURGERS
GOURMET
N/A
130-140°F / 54-60°C
140-150°F / 60-65°C
155-165°F / 68-74°C
GOURMET
N/A
130-140°F / 54-60°C
140-150°F / 60-65°C
155-165°F / 68-74°C
GOURMET 165-175°F / 74-79°C
GOURMET 165-175°F / 74-79°C
GOURMET 160°F / 71°C
USDA
150°F / 65°C
160°F / 71°C
USDA
USDA
USDA
USDA
180°F / 82°C
180°F / 82°C
160°F / 71°C or higher
