Waring CO900B manual Finished Cooking Temperatures, Beef/Lamb, Pork, Poultry, Veal

Finished Cooking Temperatures

Always check internal temperature using an instant-read thermometer.

Rare	Bright red	130°F
	center, lighter
	pink to outside
Medium	Light pink center,	160°F
	brown to outside
Well Done	Brown consistently	170°F+
	throughout

Beef/Lamb

The USDA recommends cooking all ground beef to at least Medium (160°F) doneness, or until centers are no longer pink.

Pork

Always cook until the internal temperature reaches 160°F when tested with an instant-read thermometer.

Poultry

Poultry should be cooked to an internal temperature of 170°F for white meat and 180˚F for dark meat.

Ground poultry should be cooked to an internal tempera- ture of 165–170°F.

Turkey breast should be cooked to an internal tempera- ture of 170˚F.

Fully cooked ham should reach an internal temperature of 140˚F.

Veal

Veal should be cooked to an internal temperature of 140°F.

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