Usda Cooking Guidelines - Russell Hobbs RHTCOB328B Owner's Manual

USDA COOKING GUIDELINES

NOTE: The United States Department of Agriculture recommends
that meat and poultry be cooked to the following internal
temperatures to be sure any harmful bacteria has been
killed. Ground turkey and chicken should be cooked to an
internal temperature of 165ºF and ground beef, veal, lamb
and pork be cooked to an internal temperature 160ºF.
Chicken and turkey should be cooked to an internal
temperature of 170ºF for white meat and 180ºF for dark
meat. Goose and duck should be cooked to an internal
temperature of 180ºF. Fresh beef, veal and lamb, etc.,
should be cooked to an internal temperature of at least
145ºF. Fresh pork should be cooked to an internal
temperature of at least 160ºF. When re-heating meat and
poultry products, they should also be cooked to an internal
temperature of 165ºF.
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