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14
EN
Minimum Internal Cooking Temperatures as
recommended by the USDA*
IMPORTANT!
These are the minimum internal temperatures that food must
reach to be considered safe to eat, no matter how you prepare them. The
following guidelines are recommended, but personal taste temperatures
may differ from below:
Fresh Ground Beef, Veal, Pork
160°F /71°C
Beef, veal, Lamb
– Roast, Steaks, Chops
*Rare (with 3 min rest)
140°F /60°C
Medium Rare (with 3 min rest)
145°F /63°C
Medium
160°F /71°C
Well Done
170°F /77°C
Fresh Pork
– Roast, Steaks, Chops
Medium Rare (with 3 min rest)
145°F /63°C
Medium
160°F /71°C
Well Done
170°F /77°C
Ham
Fresh Raw (with 3 min rest)
145°F /63°C
Precooked (to reheat)
140°F /60°C
Poultry
Ground Chicken, Turkey
165°F /74°C
Whole Chicken, Turkey
165°F /74°C
Breast, Roasts, Thighs, and wings
165°F /74°C
Fish
-
Cook until opaque and flakes easily with fork
145°F /63°C
Stuffing
-
Cook alone or in bird
165°F /74°C
Egg Dishes
160°F /72°C
Leftovers, Casseroles
165°F /74°C
*The USDA does NOT recommend RARE 140°F as a safe eating temperature.
Содержание Wireless Thermometer withTimer
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Страница 52: ...52 EN IDENTIFICACI N DE LA UNIDAD Varilla Receptor Transmisor base...
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