STEAMING GUIDE
Also, please note that the steaming chart times only serve as a general guide or reference. Actual times may vary depending on weather, variations in your recipe, and other factors. To safeguard yourself, be sure to check your food carefully for doneness before eating.
For more precise checking of doneness, we recommend using a meat thermometer.
The USDA recommends the following internal temperature guide.
FOOD | INTERNAL TEMPERATURE |
Beef, lamb, & veal (medium rare) | 145 F |
Beef, lamb, & veal (medium) |
|
Ground Beef | 160 F |
Beef ribs | |
Pork chops, ribs, & roasts |
|
Egg dishes |
|
Ground chicken & turkey | 165 F |
Stuffing | |
Casseroles |
|
Chicken & turkey breasts | 170 F |
Chicken & turkey |
|
whole bird | 180 F |
legs | |
thighs |
|
wings |
|
More information can be found at:
http://www.fsis.usda.gov/Food_Safety_Education/Thermy/index.asp http://www.fsis.usda.gov/Is_It_Done_Yet/index.asp
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