Table of Contents
Advertisement
COOKING TIPS
Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough
period of time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is
properly cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at
least 1/2 inch deep. Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of
food you're cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutri-
tion.
Meat & Poultry
Fresh Beef - Medium Rare
Ground turkey, chicken
Ground veal, beef, lamb, pork
Fresh Pork - Medium
Chicken - whole
Turkey - whole
Poultry breasts, roast
Poultry thighs, wings
Stuffing (cooked alone or in bird)
Duck and goose
Fresh Veal - Medium Rare
Fresh Lamb - Medium Rare
Ham - fresh (raw)
Ham - pre-cooked (reheat)
Seafood
Fish
Shrimp, lobster, crab
Scallops
Clams, mussels, oysters
*The above temperature settings are a guide, the temperatures may vary due to wind and outside ambient temperatures.
B102229-2-0615
Cook to Internal Temp
Medium Rare
145°F
145°F with 3 minutes of rest and then turn
145°F
145°F
Cook until flesh turns opaque and flakes easily with a fork.
Cook until shells turn red and flesh becomes pearly opaque.
Should turn milky white or opaque and firm.
Cook until shells open.
Medium
160°F
165°F
160°F
165°F
165°F
165°F
165°F
165°F
180°F
160°F
160°F
160°F
140°F
Well Done
170°F
170°F
170°F
170°F
Page 43
Advertisement
Table of Contents
