Cooking Degrees
Not sure
what degree your grilled item should be? Here's a list
of most food items degrees
|
Cooking
Degrees - Get your temperature right
|
Ground Meat and Meat Mixtures |
|
Turkey and Chicken |
165° |
|
Veal, Beef, Lamb, Pork |
160° |
| |
|
|
Fresh Beef |
|
|
Medium Rare |
145° |
|
Medium |
160° |
|
Well Done |
170° |
| |
|
|
Fresh Veal |
|
|
Medium Rare |
145° |
|
Medium |
160° |
|
Well Done |
170° |
| |
|
|
Fresh Lamb |
|
|
Medium Rare |
145° |
|
Medium |
160° |
|
Well Done |
170° |
| |
|
|
Fresh Pork |
|
|
Medium |
160° |
|
Well Done |
170° |
| |
|
|
Poultry |
|
|
Chicken, Whole |
180° |
|
Turkey, Whole |
180° |
|
Poultry Breasts, Roast |
170° |
|
Poultry Thighs, Wings |
180° |
|
Stuffing (cooked alone or in
bird) |
165° |
| |
|
|
Ham |
|
|
Fresh (raw) |
160° |
|
Pre-cooked (to reheat) |
140° |
| |
|
|
Seafood |
|
|
Fin Fish |
Cook until opaque and flakes
easily with a fork. |
|
Shrimp, Lobster, Crab |
Should turn red and flesh should
become pearly opaque. |
|
Scallops |
Should turn milky white or
opaque and firm. |
|
Clams, Mussels, Oysters |
Cook until shells open. |
|
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|
|
courtesy of: Food
Safety |
|
