COOKING CHART
Cook Chart for all Foods
Minimum Internal Cooking Temperature as Recommended by the USDA*
* We recommend using a meat thermometer for all cooking. (They are inexpensive.)
IMPORTANT: Please Note - these are the minimum INTERNAL temperatures that food must reach to be considered safe to eat, no matter how you prepare them. We recommend the following guide lines but personal taste temperatures may be different from the below:
Fresh ground beef, veal, pork
160F/ 72C
Beef, Veal, Lamb, Beef Roast, Beef Steaks, Chops
*Rare 140F / 60C
Medium Rare 145F / 63C
Medium 160F / 72C
Well-done 170F / 77C
Fresh Pork Roast, Pork Steaks, Pork Chops
Medium 160F / 72C
Well-done 170F / 77C
Ham
Fresh (Raw)160F / 72C
Precooked (to reheat) 140F / 60C
Poultry
Ground Chicken, Turkey 165F / 74C
Whole Chicken, Turkey 180F / 83C
Breast, Roasts 170F / 77C
Thighs and wings 180F / 83C
Fish
Cook until opaque (transparent) and flakes easily with a fork. 145F / 63C
Stuffing
Cooked alone or in bird 165F / 74C
Egg Dishes
160F / 72C
Leftovers, Casseroles
165F / 74C
*The USDA does NOT recommend RARE 140F as safe eating temperature.
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