Cook

 

 

 

  Internal Temperature
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160 °F
Turkey, Chicken 165 °F
Fresh Beef, Veal, Lamb, Pork
Medium Rare 145 °F with a 3 min. rest time
Medium 160 °F
Well Done 170 °F
Poultry
Chicken & Turkey, whole 165 °F
Poultry parts 165 °F
Duck & Goose 165 °F
Stuffing (cooked alone or in bird) 165 °F
Eggs & Egg Dishes
Eggs Cook until yolk & white are firm
Egg dishes 160 °F
Seafood
Fin Fish 145 °F
flesh is opaque
Shrimp, Lobster & Crabs flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops milky white or opaque & firm
Leftovers & Casseroles 165 °F