Loading ...
Loading ...
Loading ...
14
Recommended Cooking Temperatures and Times
FOOD
THICKNESS 1 TEMPERATURE TIME
inch cm °F °C min max
BEEF, VEAL, LAMB, GAME
Tender Cuts
Tenderloin, Rib-eye, T-bone, Chops, Cutlets
0.2 0.5 134 or higher 57 or higher 2 hr 4 hrs
2 5 134 or higher 57 or higher 4.5 hrs 6 hours
Tough Cuts and Grassfed
Bison, Game
1 2.5 134 or higher 57 or higher 8-10 hrs 12-24 hrs
Lamb Roast or Leg 2.75 7 134 or higher 57 or higher 10 hrs 24-48 hrs
Spare Ribs 2 5 134 or higher 57 or higher 24 hrs 48-72 hrs
Flank Steak, Brisket
1 2.5 134 or higher 57 or higher 8 hrs 24 hrs
2 5 134 or higher 57 or higher 12 hrs 30 hrs
PORK
Tenderloin 0.6 1.5 134 or higher 57 or higher 2.5 hr 6-8 hrs
Baby Back Ribs 165 74 4-8 hrs 24 hrs
Chops, Cutlets
1 2.5 134 or higher 57 or higher 3-4 hrs 6-8 hrs
2 5 134 or higher 57 or higher 4.5-6 hrs 8-10 hrs
Roast 2.75 7 160-176 71-80 12 hrs 30 hrs
Spare Ribs 2.75 7 160-176 71-80 12 hrs 30 hrs
Belly (quick) 2 5 185 85 5 hrs 8 hrs
Belly (slow) 2 5 167 75 24 hrs 48-72 hrs
POULTRY
White Meat
Chicken Breast, bone in
2 5 146 or higher 63.5 or higher 2.5 hrs 4-6 hrs
Chicken Breast, boneless 1 2.5 146 or higher 63.5 or higher 1.25 hr 2-4 hrs
Turkey Breast, bone in 2.75 7 146 or higher 63.5 or higher 4 hrs 6-8 hrs
Turkey Breast, boneless 2 5 146 or higher 63.5 or higher 2.5 hrs 4-6 hrs
Duck Breast 1 2.5 134 or higher 63.5 or higher 90 min 4-6 hrs
Dark Meat
Chicken Leg or igh, bone in
165-176 74-80 4 hrs 6-8 hrs
Chicken igh, boneless 1 2.5 165-176 74-80 2 hrs 4-6 hrs
Turkey Leg or igh 165-176 74-80 8 hrs 10 hrs
Duck Leg 165-176 74-80 8 hrs 18 hrs
Split Game Hen 2.75 7 150 or higher 65.5 or higher 6 hrs 8 hrs
Loading ...
Loading ...
Loading ...