Table of suggested cooking temperatures Inner Temperature of food F* C* Cut of meat Inner doneness Rare 140* for 12 minutes 60* Medium rare 145* 63* Medium 160* 71* Well done 170* 77* Beef Minimum safe cooking temperatures 155* for 15 seconds 74* Medium 160* 71* Well done 170* 77* Pork Fully cooked 145* for 3 minutes 63* 150* for 1 minute 65* 155* for 15 seconds 68* Ham Medium rare 145* 63* Medium 160* 71* Well done 170* 77* Lamb Turkey Poultry, stuffing, stuffed meat 165* for 15 seconds 74* Foie Gras 120º to 131º 49º to 55º Cook stuffing and meat first , then stuff the food Creme Anglaise 170* to 180* 77* to 82* Chicken Duck Eggs Fish Safe internal cooking temperatures 145* for 15 seconds 63* Ground meats Including ground beef and ground pork 155* for 15 seconds 69* Reheating of all previously cooked food 165* for 15 seconds 74* Raw animal foods cooked in microwave 165* rotate and stir through cooking The FDA’ 1993 Food code recommends cooling in 2 stages: From 140* to 70* in 2 hours and then to 40* in 4 hours for a total of 6 hours cooling times