Kalamazoo K750GB Use And Care Manual - Food Temperature Chart
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Food Temperature Chart
Doneness of meat should always be
determined using an instant-read meat
thermometer inserted in the thickest part
of the meat and away from the bone.
While USDA temperature guidelines are
valuable for food safety, we find them
often overdone, especially on the grill.
Many restaurants cook to temperatures
aligned more with the “gourmet” column
shown here. This requires close attention
to safe food-handling guidelines.
Rolled Beef Roasts
As with ground meat, surface bacteria
may get worked into the center of rolled
beef roasts. Therefore, they should be
cooked to an internal temperature of
160°F.
Fish
Fish is thoroughly cooked when it turns
opaque and the meat flakes cleanly under
firm pressure.
Shrimp and Lobster Tails
Shrimp and lobster are fully cooked when
the flesh turns opaque.
Subscribe for recipes at
KalamazooGourmet.com.
Beef Steaks
Gourmet
USDA
Rare
120°F
140°F
Medium-rare
130°F
150°F
Medium
140°F
160°F
Medium-well
150°F
170°F
Beef Roasts
Gourmet
USDA
Rare
125°F
140°F
Medium-rare
135°F
150°F
Medium
145°F
160°F
Medium-well
160°F
170°F
Beef Burgers
Gourmet
USDA
160°F
160°F +
Lamb Racks
Gourmet
USDA
Rare
125°F
140°F
Medium-rare
135°F
150°F
Medium
145°F
160°F
Medium-well
160°F
170°F
Lamb Chops
Gourmet
USDA
Rare
125°F
140°F
Medium-rare
135°F
150°F
Medium
145°F
160°F
Medium-well
160°F
170°F
Pork Chops
Gourmet
USDA
Medium-well
160°F
--------
Well done
180°F
170°F
Veal Chops
Gourmet
USDA
Medium-rare
135°F
--------
Medium
145°F
150°F
Medium-well
160°F
160°F
Whole Chicken
Gourmet
USDA
170°F
180°F
Whole Turkey
Gourmet
USDA
170°F
180°F