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Changes: Safe internal meat temperatures

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(All temperatures given in Fahrenheit)
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==Ground Products==
 
==Ground Products==
Hamburger 160 degrees<br />
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#Beef, veal, lamb, pork: 71°C (160°F)
Beef, veal, lamb, pork 160<br />
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#Chicken, turkey: 74°C (165°F)
Chicken, turkey 165
 
   
 
==Beef, Veal, Lamb==
 
==Beef, Veal, Lamb==
Roast and Steaks
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Roast and steaks:
Medium-rare 145 degrees<br />
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*Medium-rare: 63°C (145°F)
Medium 160<br />
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*Medium: 71°C (160°F)
Well-done 170
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*Well-done: 77°C (170°F)
   
 
==Pork==
 
==Pork==
Chops, roast, ribs
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#Chops, roasts, ribs:
Medium 160 degrees<br />
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#*Medium: 71°C (160°F)
Well-done 170<br />
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#*Well-done: 77°C (170°F)
Ham, fresh 160<br />
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#Ham, fresh: 71°C (160°F)
Sausage, fresh 160
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#Sausage, fresh: 71°C (160°F)
   
 
== Poultry ==
 
== Poultry ==
   
Chicken 180 degrees<br />
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#Chicken: 82.2°C (180°F)
Duck 180<br />
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#Duck: 82.2°C (180°F)
Turkey un-stuffed 180<br />
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#Turkey, un-stuffed:
Whole 180<br />
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#*Whole: 82.2°C (180°F)
Breast 170<br />
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#*Breast: 77°C (170°F)
Dark meat 180<br />
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#*Dark meat: 82.2°C (180°F)
Stuffing cook seperately 165
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#Stuffing, cook seperately 74°C (165°F)
   
 
==Eggs==
 
==Eggs==
Fried, poached Yolk & white are firm<br />
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#Fried and poached: Until yolk & white are firm
Casseroles 160 degrees<br />
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#Casseroles: 71°C (160°F)
Sauces, custards 160
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#Sauces, custards: 71°C (160°F)
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==See also==
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*[[Food safety]]
 
[[Category:Health and safety]]
 
[[Category:Health and safety]]

Latest revision as of 16:20, October 25, 2013

Ground ProductsEdit

  1. Beef, veal, lamb, pork: 71°C (160°F)
  2. Chicken, turkey: 74°C (165°F)

Beef, Veal, LambEdit

Roast and steaks:

  • Medium-rare: 63°C (145°F)
  • Medium: 71°C (160°F)
  • Well-done: 77°C (170°F)

PorkEdit

  1. Chops, roasts, ribs:
    • Medium: 71°C (160°F)
    • Well-done: 77°C (170°F)
  2. Ham, fresh: 71°C (160°F)
  3. Sausage, fresh: 71°C (160°F)

Poultry Edit

  1. Chicken: 82.2°C (180°F)
  2. Duck: 82.2°C (180°F)
  3. Turkey, un-stuffed:
    • Whole: 82.2°C (180°F)
    • Breast: 77°C (170°F)
    • Dark meat: 82.2°C (180°F)
  4. Stuffing, cook seperately 74°C (165°F)

EggsEdit

  1. Fried and poached: Until yolk & white are firm
  2. Casseroles: 71°C (160°F)
  3. Sauces, custards: 71°C (160°F)

See alsoEdit

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