Thermometer Placement & Temperatures
The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Begin checking the temperature toward the end of cooking, but before the food is expected to be "done." Make sure to clean your food thermometer with hot soapy water before and after each use!
(Update: May 24, 2011) Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
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NEW: 145 °F and allow to rest at least 3 minutes Pork chops, ribs & roasts | Larger Photo |
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NEW: 145 °F and allow to rest at least 3 minutes Beef, lamb & veal steaks & roasts: 145 °F and allow to rest at least 3 minutes | Photo |
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145 °F Fish | Photo |
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160 °F Ground beef, pork, veal & lamb | Photo |
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160 °F Egg Dishes | Photo |
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165 °F Ground turkey & chicken Stuffing & casseroles Leftovers | Photo |
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165 °F Chicken & turkey breasts | Photo |
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165 °F Poultry legs, thighs & wings | Photo |
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165 °F Chicken, whole | Photo |
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165 °F Turkey, whole | Photo |
