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Ground products
- Beef, veal, lamb, pork: 71 °C (160 °F)
- Chicken, turkey: 74°C (165°F)
Beef, veal, lamb
Roast and steaks:
- Medium-rare: 63°C (145°F)
- Medium: 71°C (160°F)
- Well-done: 77°C (170°F)
Pork
- Chops, roasts, ribs:
- Medium: 71°C (160°F)
- Well-done: 77°C (170°F)
- Ham, fresh: 71°C (160°F)
- Sausage, fresh: 71°C (160°F)
Poultry
- Chicken: 82.2°C (180°F)
- Duck: 82.2°C (180°F)
- Turkey, un-stuffed:
- Whole: 82.2°C (180°F)
- Breast: 77°C (170°F)
- Dark meat: 82.2°C (180°F)
- Stuffing, cook seperately 74°C (165°F)
Eggs
- Fried and poached: Until yolk & white are firm
- Casseroles: 71°C (160°F)
- Sauces, custards: 71°C (160°F)