FOOD TO BE COOKED
MEDIUM
WELL DONE OR
FULLY COOKED
Chicken breast
170ºF 77ºC
Chicken thigh
180ºF 82ºC
Beef / Lamb/Veal
160ºF 71ºC
170ºF 77ºC
Pork
160ºF 71ºC
Reheated cooked meats
and poultry
165ºF 74ºC
USDA recommends the following guidelines
Please note:
To be sure your food is fully cooked the USDA
recommends the following guidelines. Using a meat thermometer cook
test for doneness by inserting the meat thermometer into the center of
the food being cooked and make sure the thermometer is not touching
the bone.
Rare
145°F
(63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Salmon filet
2½ min
3 min
4½ min
Salmon steak
4 min
6 min
10 min
Sword fish
7 min
9 min
10 min
Tuna steak
6 min
8 min
10 min
White fish
4 min
5½ min
7 min
Shrimp
1½ min
2½ min
3½ min
Turkey burgers (4 oz.)
9 min
Turkey burgers (8 oz.)
10 min
Pork loin
5 min
6 min
Hamburgers (4 oz.)
7 min
8 min
9 min
Hamburgers (8 oz.)
8 min
9 min
10 min
Chicken breasts (boneless/skinless)
9 min
Link sausage
4 min
5 min
