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Safe Cooking Temperatures
After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before
carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the
meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the
juices redistribute.
NOTE: For additional information on safe cooking temperatures, refer to USDA Safe Food Handling.
Roasts, Steaks & Chops
Rare
Medium Rare
Medium
Medium Well
Well Done
Ground Meat
Beef Brisket
Casseroles and Left overs
Poultry (Chicken & Duck)
Turkey
Stuffing
(cooked alone or in turkey)
Roasts, Steaks & Chops
Medium
Well Done
Pork ribs, pork shoulders,
and pork loin
Sausage (raw)
Ham
Raw
Pre cooked
Fish (steaks, filleted or whole)
Tuna, Swordfish, & Marlin
Shrimp
Medium size, boiling
Large size, boiling
Jumbo size, boiling
Lobster
Boiled, whole 1 lb.
Broiled, whole 1 1/2 lbs.
Steamed, whole 1 1/2 lbs.
Baked, tails each
Broiled, tails each
Scallops
Bake
Broil
Clams, Mussels & Oysters
Beef and Lamb
120 to 125°F (49 to 52°C)
Center is bright red, pinkish toward the exterior portion.
130 to 135°F (55 to 57°C)
Center is very pink, slightly brown toward the exterior portion.
140 to 145°F (60 to 63°C)
Center is light pink, outer portion is brown.
150 to 155°F (66 to 68°C)
Not pink.
160°F (71°C) and above
Steak is uniformly brown throughout.
160 to 165°F (71 to 74°C)
No longer pink but uniformly brown throughout.
160°F (71°C) and above
165°F (74°C)
Poultry
165°F (74°C)
Cook until juices run clear.
165°F (74°C)
Juices run clear – leg moves easily.
165°F (74°C)
Pork
140 to 145°F (60 to 63°C)
Pale pink center.
160°F (71°C) and above
Steak is uniformly brown throughout.
160°F (71°C) and above
Medium to well done.
160°F (71°C)
No longer pink.
160°F (71°C)
140°F (60°C)
Seafood
140°F (60°C)
Flesh is opaque, flakes easily.
125°F (52°C)
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
3 to 4 minutes
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
5 to 7 minues
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
7 to 8 minutes
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
12 to 15 minutes
Meat turns red and opaque in center when cut.
3 to 4 minutes
Meat turns red and opaque in center when cut.
15 to 20 minutes
Meat turns red and opaque in center when cut.
15 minutes
Meat turns red and opaque in center when cut.
9 to 10 minutes
Meat turns red and opaque in center when cut.
12 to 15 minutes
Milky white or opaque, and firm.
Milky white or opaque, and firm.
Point at which their shells open – throw away any that do not open.
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ELECTRIC COMBI OVEN
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