Minimum Internal Cooking Temperatures - Thermador PROFESSIONAL PRO HARMONY PRG Serie Manual De Uso Y Cuidado

Minimum Internal Cooking Temperatures

The minimum internal temperatures that foods must
reach to be considered safe to eat, as determined by the
U. S Department of Agriculture Food Safety and
Inspection Service, are as follows:
Fresh ground beef, veal, lamb, pork
Beef, veal, lamb roasts, steaks, chops
Medium rare
Medium
Well done
Fresh pork roasts, steaks, chops
Medium
Well done
Ham
Cook before eating
Fully cooked, to reheat
Poultry
Ground chicken, turkey
Whole chicken, turkey
Breasts, roasts
Thighs and wings
Stuffing (cooked alone or in bird)
Egg dishes, casseroles
160°F (72°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
160°F (72°C)
170°F (77°C)
160°F (72°C)
140°F (60°C)
165°F (74°C)
180°F (82°C)
170°F (77°C)
180°F (82°C)
165°F (74°C)
160°F (72°C)
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