|
Temperature Rules
Ground
Meat & Meat Mixtures
| Beef,
Lamp, Pork, Veal |
160°
|
| Turkey,
Chicken |
165°
|
|
Fresh
Beef, Veal Lamb
| Medium
Rare |
145°
|
| Medium |
160°
|
| Well
Done |
170°
|
|
Poultry
| Chicken
& Turkey, whole |
180°
|
| Poultry
breasts, roast |
170°
|
| Poultry
thighs, wings |
180°
|
| Duck
& Goose |
180°
|
| Stuffing
(cooked alone or in bird) |
165°
|
|
Fresh
Pork
| Medium |
160°
|
| Well
Done |
170°
|
|
Ham
| Fresh
(raw) |
160°
|
| Pre-cooked
(to reheat) |
140°
|
|
Eggs
& Egg Dishes
| Eggs |
Cook
until yoke & white
are firm
|
| Egg
dishes |
160°
|
|
| Leftovers
& Casseroles
|
165°
|
|
All
temperatures are in Fahrenheit
|