Temperature Chart
Beef, Lamb, veal ground products
|
FOOD ITEM |
INTERNAL TEMPERATURE |
|
Hamburger – prepared as patties, meatballs, etc. |
160°F |
Non-ground products
(Roasts and steaks)
|
Medium-rare |
140-145°F |
|
Medium |
160°F |
|
Well-done |
170°F |
Pork
(All cuts including ground products)
|
Medium |
160°F |
|
Well-done |
170°F |
|
Fresh, raw ham |
160°F |
|
Fully cooked ham, to reheat |
140°F |
|
Egg dishes, casseroles |
160°F |
|
Leftovers, reheated |
165°F |
Poultry
|
Ground chicken, turkey |
165°F |
|
Whole chicken, turkey |
165°F |
|
Boneless turkey roasts |
170°F |
|
Poultry breast and roasts (white meat) |
170°F |
|
Poultry thighs, wings and drumsticks (dark meat) |
180°F |
|
Duck, goose |
180°F |
|
Stuffing – cooked alone |
165°F |
Seafood
|
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 |
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.