Suggested Cooking Times

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Source: U.S. Dept. of Agriculture and Federal Food Code

Type of Meat	Degree of Doneness	Remove when Thermometer Reads	Final Cooked Temperature
Beef, Veal or Lamb Roast, Steak or Chops	Rare Medium Rare Medium Well Done	130° F - 135° F 135° F - 140° F 150° F - 155° F 160° F - 165° F	140° F 145° F 160° F 170° F
Ground Beef, Pork, Lamb and Veal Patties, Meat Loaf or Meatballs	Medium (cook until light gray and no longer pink in center)	160° F	160° F
Pork	Medium	150 - 155° F	160° F
Ham Cooked, Whole Cooked, Sliced Fresh, raw (leg)	To Reheat To Reheat Medium	140° F 165° F 155° F	145° F 165° F 160° F
Poultry Whole Chicken/Turkey* Parts: Bone-In, Boneless	Well Done Well Done	165-170° F in thigh/ 165° F in breast 165° F	180° F in thigh/ 170° F in breast 170° F
Ground Poultry	Well Done	165° F	165° F
Seafood/Fish	Medium Rare Medium	135° F - 140° F 145° F	145° F 150° F - 155° F

* If whole chicken or turkey is stuffed, stuffing must reach 165° F.

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