Food Temperature Chart - Kalamazoo Gaucho Use And Care Manual

Food Temperature Chart

Beef Steaks
Rare
Medium-rare
Medium
Medium-well
Beef Roasts
Rare
Medium-rare
Medium
Medium-well
Beef Burgers
Lamb Racks
Rare
Medium-rare
Medium
Medium-well
Lamb Chops
Rare
Medium-rare
Medium
Medium-well
Pork Chops
Medium-well
Well done
Veal Chops
Medium-rare
Medium
Medium-well
Whole Chicken
Whole Turkey
1.800.868.1699
Gourmet USDA
120°F 140°F
130°F 150°F
140°F 160°F
150°F 170°F
Gourmet USDA
125°F 140°F
135°F 150°F
145°F 160°F
160°F 170°F
Gourmet USDA
160°F 160°F +
Gourmet USDA
125°F 140°F
135°F 150°F
145°F 160°F
160°F 170°F
Gourmet USDA
125°F 140°F
135°F 150°F
145°F 160°F
160°F 170°F
Gourmet USDA
160°F --------
180°F 170°F
Gourmet USDA
135°F --------
145°F 150°F
160°F 160°F
Gourmet USDA
170°F 180°F
Gourmet USDA
170°F 180°F
Doneness of meat should always be
determined using an instant-read meat
thermometer inserted in the thickest part
of the meat and away from the bone.
While USDA temperature guidelines are
valuable for food safety, we find them
often overdone, especially on the grill.
Many restaurants cook to temperatures
aligned more with the "gourmet" column
shown here. This requires close attention
to safe food-handling guidelines.
Rolled Beef Roasts
As with ground meat, surface bacteria
may get worked into the center of rolled
beef roasts. Therefore, they should be
cooked to an internal temperature of
160°F.
Fish
Fish is thoroughly cooked when it turns
opaque and the meat flakes cleanly under
firm pressure.
Shrimp and Lobster Tails
Shrimp and lobster are fully cooked when
the flesh turns opaque.
Subscribe for recipes at
KalamazooGourmet.com.
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