Kalamazoo K42DB-1-NA, Use And Care Manual, Page: 59 / 80

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Food Temperature Chart
Doneness of meat should always be
determined using an instant-read meat
thermometer inserted in the thickest part
of the meat and away from the bone.
While USDA temperature guidelines are
valuable for food safety, we find them
often overdone, especially on the grill.
Many restaurants cook to temperatures
aligned more with the “gourmet” column
shown here. This requires close attention
to safe food-handling guidelines.
Rolled Beef Roasts
As with ground meat, surface bacteria may
get worked into the center of rolled beef
roasts. Therefore, they should be cooked
to an internal temperature of 160°F.
Fish
Fish is thoroughly cooked when it turns
opaque and the meat flakes cleanly under
firm pressure.
Shrimp and Lobster Tails
Shrimp and lobster are fully cooked when
the flesh turns opaque.
Beef Steaks Gourmet USDA
Rare 120°F 140°F
Medium-rare 130°F 150°F
Medium 140°F 160°F
Medium-well 150°F 170°F
Beef Roasts Gourmet USDA
Rare 125°F 140°F
Medium-rare 135°F 150°F
Medium 145°F 160°F
Medium-well 160°F 170°F
Beef Burgers Gourmet USDA
160°F 160°F +
Lamb Racks Gourmet USDA
Rare 125°F 140°F
Medium-rare 135°F 150°F
Medium 145°F 160°F
Medium-well 160°F 170°F
Lamb Chops Gourmet USDA
Rare 125°F 140°F
Medium-rare 135°F 150°F
Medium 145°F 160°F
Medium-well 160°F 170°F
Pork Chops Gourmet USDA
Medium-well 160°F --------
Well done 180°F 170°F
Veal Chops Gourmet USDA
Medium-rare 135°F --------
Medium 145°F 150°F
Medium-well 160°F 160°F
Whole Chicken Gourmet USDA
170°F 180°F
Whole Turkey Gourmet USDA
170°F 180°F