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Temperatures
Cooking temperatures:
| Product | °F | | Eggs & Egg Dishes | | Eggs | Cook until yolk and white are firm | | Egg dishes | 160 | | Ground Meat & Meat Mixtures | | Turkey, chicken | 165 | | Veal, beef, lamb, pork | 160 | | Fresh Beef | | Medium Rare | 145 | | Medium | 160 | | Well Done | 170 | | Fresh Veal | | Medium Rare | 145 | | Medium | 160 | | Well Done | 170 | | Fresh Lamb | | Medium Rare | 145 | | Medium | 160 | | Well Done | 170 | | Fresh Pork | | Medium | 160 | | Well Done | 170 | | Poultry | | Chicken, whole | 180 | | Turkey, whole | 180 | | Poultry breasts, roast | 170 | | Poultry thighs, wings | 180 | | Stuffing (cooked alone or in bird) | 165 | | Duck & Goose | 180 | | Ham | | Fresh (raw) | 160 | | Pre-cooked (to reheat) | 140 | | Seafood | | Fin Fish | Cook until opaque and flakes easily with a fork. | | Shrimp, lobster, crab | Should turn red and flesh should become pearly opaque. | | Scallops | Should turn milky white or opaque and firm. | | Clams, mussels, oysters | Cook until shells open. |
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