Food service temperature guidelines from fsis(USDA food
safety & inspection service)
Note: Eggs(Alone, not used in a recipe) – cook until yolk & white are firm.
Meat thermometer
On models without a temperature probe, use a meat thermometer to determine
whether meat, poultry and fish are cooked to the desired degree of doneness.
The internal temperature, not appearance, should be used to determine done-
ness.
140°F(60°C) Ham, precooked(To reheat)
145°F(63°C) Fresh beef, Veal, Lamb(Medium rare)
160°F(71°C)
Ground Meat & Meat mixtures(Beef, Pork,Veal Lamb)
Fresh beef, Veal, Lamb(Medium)
Fresh Pork(Medium)
Fresh Ham(Raw)
Egg Dishes
Ground Meat & Meat mixtures(Turkey, Chicken)
165°F(74°C)
Stuffing(Cooked alone or in bird)
Leftovers & Casseroles
170°F(77°C)
Fresh beef, Veal, Lamb(Well done)
Poultry breast
Fresh Pork(well done)
180°F(82°C)
Chicken and Turkey(Whole)
Poultry(Thighs and wings)
Duck and Goose
1731
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
support@gaslandchef.com
1 (844) 538-7890
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