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When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook. Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage.
Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.
Printable Meat Temperature Chart . Knowing the proper internal temperatures for chicken, beef, and pork is important when you’re a home cook. Eating meat that’s not cooked properly can lead to serious illness caused by harmful bacteria in your food.
Learn how to cook and reheat meat, poultry, fish, and leftovers to the correct temperature and how to store food and keep it out of the "danger zone."
There are three simple steps to ensure you cook meat and poultry to the perfect degree of doneness. First, follow our meat temperature chart for guidelines on the correct temperatures for different types of meat. To do this you'll need to buy a good meat thermometer and learn how to use it.
In every step of food preparation, follow the four guidelines to keep food safe: Clean —Wash hands and surfaces often. Separate —Separate raw meat from other foods. Cook —Cook to the right temperature. Chill —Refrigerate food promptly.
Ensure perfectly cooked meats every time with this comprehensive meat temperature guide. Easy-to-follow chart covers cooking all types of meat so you can find the safe, ideal internal temperatures for beef, poultry, seafood, eggs and more!
Do you find yourself guessing if your chicken is done or that your steak is a perfect medium-rare? Check out (and print!) our guide to food-safe cooking temperatures for meat, fish and more.
Get the safe minimum internal temperatures for cooking and reheating food, from beef and chicken to fish, seafood, casseroles, and leftovers.
Ground meat and sausage 160°F (71°C) Casseroles Meat and meatless 165°F (74°C) Chicken, turkey, and other poultry All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry. See USDA's Turkey Thawing Calculator and Turkey Cooking Calculator. 165°F (74°C) Eggs Raw eggs Cook until yolk and ...