Loading ...
Loading ...
Loading ...
Page 35
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 Nutritio
n.
COOK TO INTERNAL TEMP
Meat And 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
Stuffing (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 flesh turns opaque and flakes easily with a fork.
Shrimp, Lobster, Crab
Cook until shells turn red and flesh becomes pearly opaque.
Scallops Should turn milky white or opaque and firm
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.
Loading ...
Loading ...
Loading ...