1. Table of suggested cooking temperatures
Inner Temperature of food
F* C*
Cut of meat
Inner doneness
Rare * for 12 minutes *
Medium rare * *
Medium * *
Well done * *
Beef
Minimum safe cooking temperatures * for 15 seconds *
Medium * *
Well done * *
Pork
Fully cooked * for 3 minutes *
150* for 1 minute *
155* for 15 seconds *
Ham
Medium rare * *
Medium * *
Well done * *
Lamb
Turkey
Poultry, stuffing, stuffed meat * for 15 seconds *
Foie Gras º to 131º º to 55º
Cook stuffing and meat first , then stuff the food
Creme Anglaise * to 180* * to 82*
Chicken
Duck
Eggs
Fish
Safe internal cooking temperatures * for 15 seconds *
Ground meats
Including ground beef and ground pork * for seconds 69*
Reheating of all previously cooked food * for 15 seconds *
Raw animal foods cooked in microwave * 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