Internal Cooking Temperatures

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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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