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Thermometer Placement & Temperatures
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| 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!
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145 °F
Beef, lamb & veal steaks & roasts, medium rare (medium - 160 °F)
| Larger 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
Pork chops, ribs & roasts | Photo | 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
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Last Modified:
May 16, 2006 |
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