Sabtu, Oktober 23, 2010

Cooking Temperatures For Chicken, Beef and Lamb

Beef and Lamb Cooking Temperature Chart

Roasts, Steaks & Chops


120 to 125 degrees F

center is bright red, pinkish toward the exterior portion

Medium Rare

130 to 135 degrees F

center is very pink, slightly brown toward the exterior portion


140 to 145 degrees F

center is light pink, outer portion is brown

Medium Well

150 to 155 degrees F

not pink

Well Done

160 degrees F and above

steak is uniformly brown throughout

Ground Meat

160 to 165 degrees F

no longer pink but uniformly brown throughout

Poultry Cooking Temperature Chart

Poultry (Chicken & Duck)

165 degrees F

cook until juices run clear

NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.

165 degrees F

juices run clear - leg moves easily

Stuffing (cooked alone or in turkey)

165 degrees F