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Safe Internal Cooking Temperatures chart - guide only
Meat, poultry, eggs and fish
Temperature
Beef, veal and lamb (pieces and whole cuts)
Medium-rare
63°C (145°F)
Medium
71°C (160°F)
Well done
77°C (170°F)
Pork (for example, ham, pork loin, ribs)
Pork (pieces and whole cuts)
71°C (160°F)
Ground meat and meat mixtures (for example, burgers, sausages, meatballs,
meatloaf and casseroles)
Beef, veal, lamb and pork
71°C (160°F)
Poultry (for example, chicken, turkey)
74°C (165°F)
Mechanically tenderized beef (solid cut)
Beef, veal
63°C (145°F)
Steak (turn over at least twice during cooking)
63°C (145°F)
Poultry
(for example, chicken, turkey, duck)
Pieces
74°C (165°F)
Whole
82°C (180°F)
Egg
Egg dishes
74°C (165°F)
Fish
70°C (158°F)
Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters)
(Since it is difficult to use a food thermometer to check the temperature of shellfish,
discard any that do not open when cooked.)
74°C (165°F)
Others (for example, hot dogs, stuffing, leftovers)
74°C (165°F)
Содержание WO701S
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