USDA RECOMMENDED MINIMUM INTERNAL COOKING TEMPERATURES
Note: These are the recommended internal temperatures of the FOOD.
Minimum Internal Cooking Temperatures as Recommended by the USDA*
IMPORTANT! 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 | 160ºF / 72ºC |
Beef, veal, Lamb - roast, steaks, chops |
|
*Rare | 140ºF / 60ºC |
Medium Rare | 145ºF / 63ºC |
Medium | 160ºF / 72ºC |
Well Done | 170ºF / 77ºC |
Fresh Pork - roast, steaks, chops |
|
Medium | 160ºF / 72ºC |
Well Done | 170ºF / 77ºC |
Ham |
|
Fresh (Raw) | 160ºF / 72ºC |
Precooked (to reheat) | 140ºF / 60ºC |
Poultry |
|
Ground Chicken, Turkey | 165ºF / 74ºC |
Whole Chicken, Turkey | 165ºF / 74ºC |
Breast, Roasts | 165ºF / 74ºC |
Thighs and wings | 165ºF / 74ºC |
Fish - cook until opaque and flakes easily with fork | 145ºF / 63ºC |
Stuffing - cooked alone or in bird | 165ºF / 74ºC |
Egg dishes | 160ºF / 72ºC |
Leftovers, Casseroles | 165ºF / 74ºC |
*The USDA does NOT recommend RARE 140ºF as a safe eating temperature.
HELPFUL HINTS
?After they have cooled, be sure to always wash the grill plates and empty the drip tray after each use to remove any residue that may have accumulated.
?Do not use sharp objects or attempt to cut food while it is on the grill plates. This may damage the
surface.
?Always preheat the grill before using. Have all of your ingredients in place and ready to cook before starting.
?Do not use metal utensils to place or remove food from the grill as this may damage the
?When making kabobs, use wooden skewers and soak them in water for 20 minutes prior to using. This will keep the skewers from scorching or burning.
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