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Also, please note that the steaming chart times only serve as a general guide or
reference. Actual times may vary depending on weather, variations in your recipe, and
other factors. To safeguard yourself, be sure to check your food carefully for doneness
before eating.
For more precise checking of doneness, we recommend using a meat thermometer.
The USDA recommends the following internal temperature guide.
Beef, lamb, & veal (medium rare)
Beef, lamb, & veal (medium)
Ground Beef
Beef ribs
Pork chops, ribs, & roasts
Egg dishes
Ground chicken & turkey
Stuffing
Casseroles
Chicken & turkey breasts
Chicken & turkey
More information can be found at:
http://www.fsis.usda.gov/Food_Safety_Education/Thermy/index.asp
http://www.fsis.usda.gov/Is_It_Done_Yet/index.asp
STEAMING GUIDE
FOOD
whole bird
legs
thighs
wings
INTERNAL TEMPERATURE
8
145 F
160 F
165 F
170 F
180 F
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