|
|
|
|
Type of Food |
°F |
| |
| Ground Beef, Pork, Veal, Lamb |
160° |
| Ground Turkey & Chicken |
165° |
| |
| Fresh Beef, Veal & Lamb - Medium Rare |
145° |
| Fresh Beef, Veal & Lamb - Medium |
160° |
| Fresh Beef, Veal & Lamb - Well Done |
170° |
| |
| Whole Chicken or Turkey |
165° |
| Poultry Breasts, Roast |
165° |
| Poultry Thighs & Wings |
165° |
| Duck & Goose |
165° |
| Stuffing (cooked alone or in a bird) |
165° |
| |
| Fresh Pork - Medium |
160° |
| Fresh Pork - Well Done |
170° |
| |
|
| Fresh or Raw Ham |
160° |
| Pre-Cooked - Reheat to: |
140° |
| |
| Eggs - (cook until yolk & whites are
firm) |
| Egg Dishes |
160° |
| Leftovers & Casseroles |
165° |
Click here to return to
"Keeping My Family Healthy"
|
|
|
|
