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When establishing your cooking times, it will be necessary to check for doneness. The most reliable method is to use a clean, accurate meat thermometer.
Insert the thermometer in the thickest part of the meat, but not touching fat, gristle, or bone. When checking roasts, the tip of the meat thermometer should be 3/4" (19 mm) past the center of the roast. For whole chicken, duck, or turkey, the tip of the meat thermometer should be inserted into the thick inner thigh muscle.
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Meat Product |
Meat Temperature |
||
|---|---|---|---|
|
Beef |
140°F (60°C) Rare Juices Red |
160°F (71°C) Medium Juices Pink |
170°F (77°C) Well Juices Pink |
|
Pork |
170°F (77°C) - Juices Clear |
||
|
Ham (labeled "Ready to Eat" or "Fully Cooked" |
140°F (60°C) (For optimum flavor, but may be served below 140°F) |
||
|
Ham (labeled "Cook Before Eating") |
160°F (71°C) |
||
|
Poultry |
185°F - 190°F (85°C - 88*C) (Juices should be clear or hip joint loose when drumstick is moved.) |
||
|
Lamb |
160°F (71°C) Rare |
170°F (77°C) Medium |
180°F (82°C) Well |
|
Fish |
140°F - 150°F (60°C - 66°C) |
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