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Safe internal meat temperatures

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Revision as of 03:02, October 21, 2013 by Tom Sponheim (Talk | contribs)


(All temperatures given in Fahrenheit)

Ground Products

Hamburger 160 degrees
Beef, veal, lamb, pork 160
Chicken, turkey 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

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