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)

Leave a Reply

Your email address will not be published. Required fields are marked *

*