Tom Sponheim (talk | contribs) mNo edit summary |
Ben Hedrick (talk | contribs) |
||
| Line 5: | Line 5: | ||
==Ground Products== |
==Ground Products== |
||
| − | Hamburger |
+ | Hamburger: 71℃ (160℉)<br /> |
| − | Beef, veal, lamb, pork |
+ | Beef, veal, lamb, pork: 71℃ (160℉)<br /> |
| − | Chicken, turkey |
+ | Chicken, turkey: 74℃ (165℉) |
==Beef, Veal, Lamb== |
==Beef, Veal, Lamb== |
||
Revision as of 19:28, 23 October 2013
 |
(All temperatures given in Fahrenheit)
Ground Products
Hamburger: 71℃ (160℉)
Beef, veal, lamb, pork: 71℃ (160℉)
Chicken, turkey: 74℃ (165℉)
Beef, Veal, Lamb
Roast and Steaks
Medium-rare 145 degrees
Medium 160
Well-done 170
Pork
Chops, roast, ribs
Medium 160 degrees
Well-done 170
Ham, fresh 160
Sausage, fresh 160
Poultry
Chicken 180 degrees
Duck 180
Turkey un-stuffed 180
Whole 180
Breast 170
Dark meat 180
Stuffing cook seperately 165
Eggs
Fried, poached Yolk & white are firm
Casseroles 160 degrees
Sauces, custards 160