Guida alla temperatura di cottura

Guida per la temperatura di cottura

Cooking Temperature Guide

Safe internal temperatures and oven conversion chart

Chicken (whole/parts)

Check thickest part, away from bone

165°F / 74°C

Rest: 3 minutes

Ground poultry

No rest needed for ground meat

165°F / 74°C

Rest: None

Beef steaks & roasts

145°F = medium-rare to medium

145°F / 63°C

Rest: 3 minutes

Ground beef

Well done required for ground meat

160°F / 71°C

Rest: None

Pork chops & roasts

Slightly pink inside is fine

145°F / 63°C

Rest: 3 minutes

Fish & shellfish

Flesh should be opaque and flaky

145°F / 63°C

Rest: None

Eggs (cooked)

Yolk and white should be firm

160°F / 71°C

Rest: None

Ham (raw)

Use meat thermometer always

145°F / 63°C

Rest: 3 minutes

Leftovers / casseroles

Reheat to steaming hot throughout

165°F / 74°C

Rest: None

Lamb

Pink center is acceptable

145°F / 63°C

Rest: 3 minutes

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