A meat thermometer is a very important tool to have around. It can keep you from getting sick and also save your meat from having to be overcooked. Here are your temperature rules!
145 Degrees - Beef, lamb & veal steaks and roasts, medium rare (medium – 160 degrees)
160 Degrees – Ground beef, ground pork, ground veal, and ground lamb. Pork chops, ribs & roasts, egg dishes
165 Degrees – Ground turkey & chicken. Stuffing and casseroles. Leftovers
170 Degrees – Chicken and turkey breasts
180 Degrees – Chicken and turkey whole bird, legs, thighs and wings
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