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B102268-1-0615 Page 37
COOKING TIPS
Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough
period of time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is
properly cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at
least 1/2 inch deep. Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of
food you’re cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutri-
tion.
Cook to Internal Temp
Meat & Poultry Medium Rare Medium Well Done
Fresh Beef - Medium Rare 145°F 160°F 170°F
Ground turkey, chicken 165°F
Ground veal, beef, lamb, pork 145°F with 3 minutes of rest and then turn
Fresh Pork - Medium 160°F 170°F
Chicken - whole 165°F
Turkey - whole 165°F
Poultry breasts, roast 165°F
Poultry thighs, wings 165°F
Stufng (cooked alone or in bird) 165°F
Duck and goose 180°F
Fresh Veal - Medium Rare 160°F
Fresh Lamb - Medium Rare 145°F 160°F 170°F
Ham - fresh (raw) 145°F 160°F 170°F
Ham - pre-cooked (reheat) 140°F
Seafood
Fish Cook until esh turns opaque and akes easily with a fork.
Shrimp, lobster, crab Cook until shells turn red and esh becomes pearly opaque.
Scallops Should turn milky white or opaque and rm.
Clams, mussels, oysters Cook until shells open.
*The above temperature settings are a guide, the temperatures may vary due to wind and outside ambient temperatures.
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