Napoleon Wireless Thermometer withTimer Benutzerhandbuch Seite 14

Minimum Internal Cooking Temperatures as
recommended by the USDA*
N
IMPORTANT! These are the minimum internal temperatures that food must
reach to be considered safe to eat, no matter how you prepare them. The
following guidelines are recommended, but personal taste temperatures
may differ from below:
Fresh Ground Beef, Veal, Pork
Beef, veal, Lamb – Roast, Steaks, Chops
*Rare (with 3 min rest)
Medium Rare (with 3 min rest)
Medium
Well Done
Fresh Pork – Roast, Steaks, Chops
Medium Rare (with 3 min rest)
Medium
Well Done
Ham
Fresh Raw (with 3 min rest)
Precooked (to reheat)
Poultry
Ground Chicken, Turkey
Whole Chicken, Turkey
Breast, Roasts, Thighs, and wings
Fish-
Cook until opaque and flakes easily with fork
Stuffing-
Egg Dishes
Leftovers, Casseroles
*The USDA does NOT recommend RARE 140°F as a safe eating temperature.
Cook alone or in bird
14
160°F /71°C
140°F /60°C
145°F /63°C
160°F /71°C
170°F /77°C
145°F /63°C
160°F /71°C
170°F /77°C
145°F /63°C
140°F /60°C
165°F /74°C
165°F /74°C
165°F /74°C
145°F /63°C
165°F /74°C
160°F /72°C
165°F /74°C