INTERNAL TEMPERATURE ROASTING CHART
| CUT | INTERNAL TEMPERATURE |
|
|
|
| Beef | 145°F Rare |
|
| 160°F Medium |
|
| 170°F Well Done |
|
|
|
| Ham (fresh) | 160°F |
| Ham (precooked) | 140°F Rare |
|
|
|
| Lamb | 160°F Medium Well |
|
|
|
| Pork | 160°F Medium |
|
| 170°F Well Done |
|
|
|
| Turkey or Chicken, Whole | 180°F |
| Turkey or Chicken, Breast | 170°F |
|
|
|
HINTS FOR ROAST
•A meat thermometer inserted into the center of the meat should always be used to ensure desired doneness.
•Roasting is recommended for large, tender cuts of meat and poultry. Seasoning prior to cooking adds to the flavor and the aroma during cooking.
•A layer of fat on the top of the roast promotes better browning and provides natural basting.
•When roasting meats with a high fat content, the Bake/Broil Pan may fill with grease before cooking is completed. Carefully remove the Bake/Broil Pan using oven mitts and empty. Replace for continued roasting.
USDA RECOMMENDED TEMPERATURES
The United States Department of Agriculture recommends that meat and poultry be cooked to the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked to an internal temperature of 165° F and ground beef, veal, lamb and pork be cooked to an internal temperature of 160° F. Chicken and turkey should be cooked to an internal temperature of 170° F for white meat and 180° F for dark meat. Goose and duck should be cooked to an internal temperature of 180° F. Fresh beef, veal and lamb, etc. should be cooked to an internal temperature of at least 145° F. Fresh pork should be cooked to an internal temperature of at least 160° F. When re- heating meat and poultry products, they should also be cooked to an internal temperature of 165° F.
13