Master Cookware Temperature Chart

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Temperature
Chart
Here is a chart for measuring properly cooked meat
temperature: (USDA Standard)
Ground Meat &
Meat Mixtures
Turkey, Chicken 165°F(74°C)
Veal, Lamb 160°F(71°C)
Beef, Pork 160°F(71°C)
Fresh Beef
Medium Rare 145°F(63°C)
Medium 160°F(71°C)
Well Done 170°F(77°C)
Fresh Lamb
Medium Rare 145°F(63°C)
Medium 160°F(71°C)
Well Done 170°F(77°C)
Fresh Veal
Medium Rare 145°F(63°C)
Medium 160°F(71°C)
Well Done 170°F(77°C)
Poultry
Chicken, whole 180°F(82°C)
Turkey, whole 180°F(82°C)
Breasts, roast 170°F(77°C)
Thighs, wings 180°F(82°C)
Duck and Goose 180°F(82°C)
Fresh Pork
Medium 160°F(71°C)
Well Done 170°F(77°C)
Ham
Fresh (raw) 160°F(71°C)
Pre-Cooked 140°F(60°C)
Fish
(Cook until opaque
and flakes easily)
Note:
These temperatures are measured with a meat probe thermometer.
The heat indicator on the door of the smoker is not an accurate
meat temperature reading.
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