 |
|
|
Temperature Chart
| Food Item |
Internal Temperature | |
| Get an accurate thermometer reading > |
| Beef, lamb, veal ground products |
 | |
| Hamburger – prepared as patties, meatballs, etc. |
160F | |
| Non-ground products (Roasts and steaks) |
| |
| Medium-rare |
140-145F |
| Medium |
160F |
| Well-done |
170F | |
| Pork (All cuts including ground products) |
| |
| Medium |
160F |
| Well-done |
170F |
| Fresh, raw ham |
160F |
| Fully cooked ham, to reheat |
140F |
| Egg dishes, casseroles |
160F |
| Leftovers, reheated |
165F | |
| Poultry |
| |
| Ground chicken, turkey |
165F |
| Whole chicken, turkey |
165F |
| Boneless turkey roasts |
170F |
| Poultry breast and roasts (white meat) |
170F |
| Poultry thighs, wings and drumsticks (dark meat) |
180F |
| Duck, goose |
180F |
| Stuffing – cooked alone |
165F | |
|
|
| Fin fish - Cook until opaque and flakes easily with a fork |
| Shrimp, lobster, crab - Should turn red and flesh should become pearly opaque |
| Scallops - Should turn milky white or opaque and firm |
| Clams, mussels, oysters - Cook until shells open | | | |
| Source: USDA |
How to Get an Accurate Thermometer Reading
 |
- Red meats, roasts, steaks, chops and poultry pieces: insert in center of the thickest part, away from the bone, fat and gristle.
- Poultry (whole bird): insert in inner thigh area near the breast, but not touching bone.
- Ground meat and poultry: place in the thickest area of meatloaf or patty. With thin patties, insert sideways until reaching the center with the thermometer stem.
- Egg dishes and casseroles: insert in center or thickest area of the dish.
|
| Important tip: wash the thermometer stem thoroughly in hot, soapy water after each use. | |
Guide To Leftovers  View our guide to leftovers to help you decide if the food in the refrigerator is still safe to eat or if it should be tossed out. Learn more >
|
|