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15
EN
Recommended Cooking Temperatures and Times
FOOD
THICKNESS 1 TEMPERATURE TIME
inch cm °F °C min max
SEAFOOD
Fish
Tuna, Halibut, Snapper, Sole, Salmon, Trout,
Mackerel
0.5 - 1 1.25 - 2.5
126 or higher 52 or higher
20 min 30 min
1- 2 2.5 - 5
126 or higher 52 or higher
30 min 40 min
Crustaceans, Mollusks
Lobster
1 2.5 140 60 45 min 60 min
Scallops 1 2.5 140 60
40 min 60 min
Shrimp jumbo jumbo 140 60
30 min 40 min
VEGETABLES
Root
Carrots, Parsnips, Potato, Turnips, Celery
Root, Beets
up to 1 up to 2.5 183 84 1-2 hrs 4 hrs
1- 2 2.5 - 5 183 84 2.5 hrs 4 hrs
Tender
Asparagus, Broccoli, Corn, Cauliower,
Eggplant, Onions, Green Beans, Fennel,
Squash, Fresh Peas
up to 1 up to 2.5 183 84 30 min 1.5 hrs
FRUIT
Firm
Apple, Pear
up to 1 up to 2.5 183 84 45 min 2 hrs
Soft
Peach, Apricot, Plum, Mango, Papaya,
Nectarine, Berries
up to 1 up to 2.5 183 84 30 min 1 hr
EGGS 3
Soft-cooked in shell (quick) large large 167 75 15 min 20 min
Soft-cooked in shell (slow) large large 146 63.5 45 min 1.5 hrs
Hard-cooked in shell large large 160 71 45 min 1.5 hrs
Pasteurized in shell large large 140 60 1.25 hrs 2 hrs
Scrambled (5 eggs) large large 167 75 20 min 20 min
Caution: Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) or with too short time over 55°c and so may
pose a health risk to certain individuals. ese individuals include pregnant women, young children, the elderly or otherwise immune-
compromised. ose individuals should stick to the FDA food code guidelines instead of this table. For further details please refer to Food
Safety section.
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