. . . . . . . . . . . . . . . . . . . . .145°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .165°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
. . . . . . . . . . . . . . . . . . . . .165°F
. . . . . . . . . . . . . . . . . . . . .165°F
. . . . . . . . . . . . . . . . . . . . .145°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
. . . . . . . . . . . . . . . . . . . . .145°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
. . . . . . . . . . . . . . . . . . . . .145°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
FOOD TEMPERATURES
If you are unsure about when food is done, use this chart as a guide for measuring properly cooked
meat temperatures.
Medium rare
Medium
Well done
Steaks & Roasts
Fish
Beef, Pork
Turkey
Ground Meats
Egg Dishes
Medium
Well done
Pork
Turkey
Chicken
Poultry
Medium rare
Medium
Well done
Bison
Medium rare
Medium
Well done
Lamb
Use a high quality meat thermometer with probe to measure the meat temperature. Push probe
into the thickest part of the meat to get an accurate measurement. The temperature gauge on
the grill measures the air temperature of the grill cooking chamber, not the food temperature.
If you still have questions, please see the USDA contact info
below.
USDA Meat and Poultry Hotline
1-888-674-6854
TTY: 1-800-256-7072
www.IsItDoneYet.gov
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