Cooking Temperature Chart

Internal Cooking Temperatures

Graphic showing cooking temperatures

Cooking Tempertures

Click the chart to see full size image.

Food Doneness Temperature
Beef, veal and lamb (pieces and whole cuts) medium-rare 63°C (145°F)
Beef, veal and lamb (pieces and whole cuts medium 71°C (160°F)
Beef, veal and lamb (pieces and whole cuts) well done 77°C (170°F)
Pork (pieces and whole cuts) N/A 71°C (160°F)
Poultry (chicken, turkey, duck)  – pieces N/A 74°C (165°F)
Poultry – whole N/A 85°C (185°F)
Ground meat and meat mixtures (burgers, sausages, meatballs, meatloaf, casseroles)  – beef, veal, lamb and pork N/A 71°C(160°F)
Ground meat and meat mixtures – poultry N/A 74°C (165°F)
Egg dishes N/A 74°C (165°F)
Others (hot dogs, stuffing and leftovers) N/A 74°C (165°F)

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