Internal Temperature Cooking Chart
December 20th, 2009 by CP
Leave a reply »
Beef and Lamb
|
| Rare |
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 |
| Medium |
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 |
Poultry
|
| Chicken & Duck |
165 degrees F |
cook until juices run clear |
Turkey
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 |
Pork
|
| Medium |
140 to 145 degrees F |
pale pink center |
| Well Done |
160 degrees F and above |
steak is uniformly brown throughout |
| Pork ribs, pork shoulders, and beef brisket |
160 degrees F and above |
medium to well done |
| Sausage (raw) |
160 degrees F |
no longer pink |
| Ham |
|
|
| Raw |
160 degrees F |
|
| Pre-cooked |
140 degrees F |
|
Fish and Seafood
|
| Fish (steaks, filleted or whole) |
140 degrees F |
flesh is opaque, flakes easily |
| Tuna, Swordfish, & Marlin |
125 degrees F |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Shrimp |
|
|
| Medium-size, boiling |
3 to 4 minutes |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Large-size, boiling |
5 to 7 minues |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Jumbo-size, boiling |
7 to 8 minutes |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Lobster |
|
|
| Boiled, whole – 1 lb. |
12 to 15 minutes |
meat turns red and opaque in center when cut |
| Broiled, whole – 1 1/2 lbs. |
3 to 4 minutes |
meat turns red and opaque in center when cut |
| Steamed, whole – 1 1/2 lbs. |
15 to 20 minutes |
meat turns red and opaque in center when cut |
| Baked, tails – each |
15 minutes |
meat turns red and opaque in center when cut |
| Broiled, tails – each |
9 to 10 minutes |
meat turns red and opaque in center when cut |
| Scallops |
|
|
| Bake |
12 to 15 minutes |
milky white or opaque, and firm |
| Broil |
|
milky white or opaque, and firm |
| Clams, Mussels & Oysters |
|
point at which their shells open – throw away any that do not open |
