http://chrisperez.net Tue, 06 Jul 2010 13:42:59 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://chrisperez.net/2009/internal-temperature-cooking-chart/ http://chrisperez.net/2009/internal-temperature-cooking-chart/#comments Sun, 20 Dec 2009 22:11:49 +0000 CP http://chrisperez.net/?p=215

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

]]> http://chrisperez.net/2009/internal-temperature-cooking-chart/feed/ 0