Ben Hedrick (talk | contribs) |
Tom Sponheim (talk | contribs) mNo edit summary Tag: sourceedit |
||
| (14 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
{{GoogleTranslateLinks}} |
{{GoogleTranslateLinks}} |
||
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| − | |||
| ⚫ | |||
| − | (All temperatures given in Fahrenheit) |
||
| + | *Medium-rare: 63°C (145°F) |
||
| − | |||
| + | *Medium: 71°C (160°F) |
||
| ⚫ | |||
| + | *Well-done: 77°C (170°F) |
||
| − | Hamburger: 71℃ (160℉)<br /> |
||
| ⚫ | |||
| ⚫ | |||
| − | |||
| ⚫ | |||
| ⚫ | |||
| − | Medium-rare 145 degrees<br /> |
||
| − | Medium 160<br /> |
||
| − | Well-done 170 |
||
==Pork== |
==Pork== |
||
| − | Chops, |
+ | #Chops, roasts, ribs: |
| + | #*Medium: 71°C (160°F) |
||
| − | Medium 160 degrees<br /> |
||
| − | Well-done |
+ | #*Well-done: 77°C (170°F) |
| − | Ham, fresh |
+ | #Ham, fresh: 71°C (160°F) |
| − | Sausage, fresh |
+ | #Sausage, fresh: 71°C (160°F) |
== Poultry == |
== Poultry == |
||
| + | #Chicken: 82.2°C (180°F) |
||
| − | Chicken 180 degrees<br /> |
||
| + | #Duck: 82.2°C (180°F) |
||
| − | Duck 180<br /> |
||
| − | Turkey un-stuffed |
+ | #Turkey, un-stuffed: |
| + | #*Whole: 82.2°C (180°F) |
||
| − | Whole 180<br /> |
||
| + | #*Breast: 77°C (170°F) |
||
| − | Breast 170<br /> |
||
| − | Dark meat |
+ | #*Dark meat: 82.2°C (180°F) |
| − | Stuffing cook seperately |
+ | #Stuffing, cook seperately 74°C (165°F) |
==Eggs== |
==Eggs== |
||
| − | Fried |
+ | #Fried and poached: Until yolk & white are firm |
| − | Casseroles |
+ | #Casseroles: 71°C (160°F) |
| − | Sauces, custards |
+ | #Sauces, custards: 71°C (160°F) |
| + | |||
| + | ==See also== |
||
| + | *[[Food safety]] |
||
[[Category:Health and safety]] |
[[Category:Health and safety]] |
||
Latest revision as of 23:52, 31 December 2015
 |
Ground products
- Beef, veal, lamb, pork: 71 °C (160 °F)
- Chicken, turkey: 74°C (165°F)
Beef, veal, lamb
Roast and steaks:
- Medium-rare: 63°C (145°F)
- Medium: 71°C (160°F)
- Well-done: 77°C (170°F)
Pork
- Chops, roasts, ribs:
- Medium: 71°C (160°F)
- Well-done: 77°C (170°F)
- Ham, fresh: 71°C (160°F)
- Sausage, fresh: 71°C (160°F)
Poultry
- Chicken: 82.2°C (180°F)
- Duck: 82.2°C (180°F)
- Turkey, un-stuffed:
- Whole: 82.2°C (180°F)
- Breast: 77°C (170°F)
- Dark meat: 82.2°C (180°F)
- Stuffing, cook seperately 74°C (165°F)
Eggs
- Fried and poached: Until yolk & white are firm
- Casseroles: 71°C (160°F)
- Sauces, custards: 71°C (160°F)