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==Eggs== |
==Eggs== |
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#Fried and poached: Until yolk & white are firm |
#Fried and poached: Until yolk & white are firm |
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| + | #Casseroles: 71℃ (160℉) |
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| − | # |
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| − | + | #Sauces, custards: 71℃ (160℉) |
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| − | # |
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| − | Sauces, custards: 71℃ (160℉) |
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[[Category:Health and safety]] |
[[Category:Health and safety]] |
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Revision as of 20:17, 23 October 2013
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(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: 63℃ (145℉)
- Medium: 71℃ (160℉)
- Well-done: 77℃ (170℉)
Pork
- Chops, roasts, ribs:
- Medium: 71℃ (160℉)
- Well-done: 77℃ (170℉)
- Ham, fresh: 71℃ (160℉)
- Sausage, fresh: 71℃ (160℉)
Poultry
- Chicken: 82.2℃ (180℉)
- Duck: 82.2℃ (180℉)
- Turkey, un-stuffed:
- Whole: 82.2℃ (180℉)
- Breast: 77℃ (170℉)
- Dark meat: 82.2℃ (180℉)
- Stuffing, cook seperately 74℃ (165℉)
Eggs
- Fried and poached: Until yolk & white are firm
- Casseroles: 71℃ (160℉)
- Sauces, custards: 71℃ (160℉)