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USDA COOKING GUIDELINES
PLEASE NOTE: Cook all food to these minimum internal temperatures as measured with a food thermometer before
removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher
temperatures. This chart is intended as a general guide by the USDA.
Product
Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats
160 °F (71.1 °C)
Ham,
fresh or smoked (uncooked)
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat)
Reheat cooked hams packaged in USDA-inspected plants
to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
Product
Minimum Internal Temperature
All Poultry
(breasts, whole bird, legs, thighs,
and wings, ground poultry, and stuffing)
165 °F (73.9 °C)
Eggs
160 °F (71.1 °C)
Fish & Shellfish
145 °F (62.8 °C)
Leftovers
165 °F (73.9 °C)
Casseroles
165 °F (73.9 °C)
USER MAINTENANCE INSTRUCTIONS
This appliance requires little maintenance. It contains no user-serviceable parts. Any servicing requiring disassembly other
than cleaning must be performed by a qualified appliance repair technician.
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2018-08-14 10:08 AM
