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According to the USDA, ground meat should be cooked to a minimum temperature of 160 degrees which will give you a well-done beef burger. But if you like your burgers a little less done, aim for ...
Temperature for Ground Beef. ... The USDA states the safe minimum internal temperature for burgers is 160°F. Schneider recommends cooking a burger to medium to minimize food safety risks.
The USDA recommends that all burgers be brought to an internal temperature of 160º F for maximum food safety.
Minimum internal temperatures are set as follows: [citation needed] 165 °F (74 °C) for 15 seconds. Poultry (such as whole or ground chicken, turkey, or duck) Stuffed meats, fish, poultry, and pasta; Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
For recipes like burgers and meatballs, where the meat is pressed into a loaf, it’s important to check the internal temperature and ensure it reaches 160°F to guarantee it’s fully cooked ...
However, the Jack in the Box fast-food chain knew about but disregarded Washington state laws which required burgers to be cooked to 155 °F (68 °C), the temperature necessary to completely kill E. coli. Instead, it adhered to the federal standard of 140 °F (60 °C).