Food Service Temperature Guidelines From Fsis - Haier HCW3285AES User Manual

FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS

(USDA FOOD SAFETY & INSPECTION SERVICE)
140°F Ham, precooked ( to Reheat)
(60°C)
145°F Fresh beef, Veal, Lamb (medium
(63°C) rare)
Ground Meat & Meat mixtures
(Beef, Pork, Veal Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
160°F
(71°C)
Fresh Ham (raw)
Egg Dishes
Ground Meat & Meat mixtures
(Turkey, Chicken)
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are firm.
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine
whether meat, poultry and fish are cooked to the desired degree of doneness. The
internal temperature, not appearance, should be used to determine doneness.
Stuffing (cooked alone or in
bird)
165°F
(74°C)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well
done)
170°F
(77°C) Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
180°F Poultry (thighs and wings)
(82°C)
Duck and Goose
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