Beef and Lamb Cooking Temperature Chart

Roasts, Steaks & Chops Rare Medium Rare Medium Medium Well Well Done Ground Meat 120 to 125 degrees F 130 to 135 degrees F 140 to 145 degrees F 150 to 155 degrees F 160 degrees F and above 160 to 165 degrees F center is bright red, pinkish toward the exterior portion center is very pink, slightly brown toward the exterior portion center is light pink, outer portion is brown not pink steak is uniformly brown throughout no longer pink but uniformly brown throughout

Poultry Cooking Temperature Chart

Poultry (Chicken & Duck) 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. Stuffing (cooked alone or in turkey) 165 degrees F 165 degrees F cook until juices run clear

juices run clear - leg moves easily

165 degrees F

Pork Cooking Temperature Chart

Roasts, Steaks & Chops Medium Well Done Pork ribs, pork shoulders, and beef brisket 140 to 145 degrees F 160 degrees F and above 160 degrees F and above pale pink center steak is uniformly brown throughout medium to well done

Sausage (raw) Ham Raw Pre-cooked

160 degrees F

no longer pink

160 degrees F 140 degrees F

Fish and Seafood Cooking Temperature Chart

Fish (steaks, filleted or whole) Tuna, Swordfish, & Marlin 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 cook until medium-rare (do not overcook or the meat will become dry and lose its flavor cook until medium-rare (do not overcook or the meat will become dry and lose its flavor 140 degrees F 125 degrees F flesh is opaque, flakes easily cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Large-size, boiling

5 to 7 minues

Jumbo-size, boiling Lobster Boiled, whole - 1 lb. Broiled, whole - 1 1/2 lbs. Steamed, whole - 1 1/2 lbs. Baked, tails - each Broiled, tails - each Scallops Bake Broil Clams, Mussels & Oysters

7 to 8 minutes

12 to 15 minutes 3 to 4 minutes 15 to 20 minutes 15 minutes 9 to 10 minutes

meat turns red and opaque in center when cut meat turns red and opaque in center when cut meat turns red and opaque in center when cut meat turns red and opaque in center when cut meat turns red and opaque in center when cut

12 to 15 minutes

milky white or opaque, and firm milky white or opaque, and firm point at which their shells open throw away any that do not open

Vegetables
ARTICLE Artichokes, globe Artichokes, Jerusalem Asparagus Beans Beans, Lima Beans, string or shell, young Beans, string or shell, old Beets, new Beets, old Beet Greens Brussels sprouts Cabbage Carrots, young Carrots, old Cauliflower Celery Corn, green, on cob Dandelion Greens Kohl-rabi Lentils Lettuce Mushrooms Okra Onions, young HOW COOKED Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Boiled Steamed Stewed Boiled Boiled TIME 30 to 45 minutes 15 to 30 minutes 15 to 30 minutes 6 to 8 hours or more 30 to 40 minutes 1 to 2 hours 2 to 4 hours 45 to 60 minutes 4 to 6 hours 1 hour or longer 15 to 25 minutes 30 to 80 minutes 20 to 30 minutes 1 hour or longer 20 to 30 minutes 2 hours or longer 12 to 20 minutes 1-1/2 hours 20 to 30 minutes 2 hours or more 10 to 15 minutes 25 minutes 30 to 45 minutes 30 to 60 minutes

Onions, old Oyster Plant Parsnips Peas, green, young Peas, green, old Potatoes, new Potatoes, old Potatoes Potatoes, raw Potatoes, cooked Potatoes, sweet Potatoes, sweet Pumpkin Rice Rice Salsify Sea Kale Spinach Squash, summer Squash, winter Tomatoes Tomatoes Turnips, young Turnips, old

Boiled Boiled Boiled Boiled Boiled Baked Baked Boiled Boiled Fried Fried Boiled Baked Stewed Boiled Steamed Boiled Boiled Boiled Boiled Baked Stewed Boiled Boiled

2 hours or more 45 to 60 minutes 30 to 45 minutes 15 to 30 minutes 30 to 60 minutes 25 to 45 minutes 30 to 60 minutes 20 to 30 minutes 4 to 8 minutes 3 to 7 minutes 15 to 25 minutes 45 to 60 minutes 4 to 5 hours 25 to 35 minutes 40 to 60 minutes 45 to 60 minutes 30 to 40 minutes 15 to 20 minutes 20 to 30 minutes 1 hour 25 to 40 minutes 15 to 20 minutes 15 to 20 minutes 30 to 45 minutes

Beef, Pork, Lamb, Mutton, Veal, Etc.

ARTICLE Bacon Bacon Beef, corned, rib or flank Beef, corned, fancy Brisket Beef, fillet, rare Beef, fresh Beef, ribs or loin, rare per pound Beef, ribs or loin, well done, per pound Beef, ribs, rolled, rare, per pound Beef, ribs, rolled, well done, per pound Beef, rump, rare, per pound Beef, rump, well done, per pound Chops, breaded Chops, Lamb or Mutton Croquettes Ham, 12 to 14 pounds Ham, 12 to 14 pounds Lamb, well done, per pound Liver Liver Liver, whole, stuffed Meat, for bouillon Mutton, leg or shoulder Mutton, leg, rare, per pound Mutton, leg, well done, per pound Mutton, saddle, rare per pound Mutton, forequarter, stuffed, per pound Mutton, loin, rare, per pound Ox Tongue HOW COOKED Broiled Cooked in oven Boiled Boiled Roasted Boiled Roasted Roasted Roasted Roasted Roasted Roasted Fried Broiled Fried Boled Baked Roasted Broiled Braised Baked Simmer Boiled Roasted Roasted Roasted Roasted Roasted Boiled TIME 7 minutes 15 minutes 4 to 7 hours 5 to 8 hours 20 to 30 minutes 4 to 6 hours 8 to 10 minutes 12 to 16 minutes 10 to 13 minutes 15 to 19 minutes 9 to 10 minutes 13 to 15 minutes 5 to 8 minutes 6 to 10 minutes 1 to 2 minutes 4 to 6 hours 4 to 6 hours 18 to 21 minutes 4 to 8 minutes 2 hours 1-1/4 hours 6 or 7 hours 3-1/2 to 5 hours 10 minutes 14 minutes 9 minutes 15 to 25 minutes 9 minutes 3 to 4 hours

Pork, per pound Steak, 1 inch thick Steak, 1-1/2 inches thick Veal, well done, per pound Veal, leg Veal, loin

Roasted Broiled Broiled Roasted Roasted Roasted

25 to 30 minutes 4 to 10 minutes 8 to 15 minutes 18 to 25 minutes 3-1/2 to 4 hours 2 to 3 hours