Haverhill Beef Co. - Butcher Shop and Deli Shop - Haverhill, Massachusetts

Marinated Sirloin Tips - Homemade Sausage - Marinated Chicken
 


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Thermometer Placement & Temperatures

USDA  

** Thermometer **
Placement & Temperatures

United States Department of Agriculture - Food Safety and Inspection Service
  FSIS

The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Begin checking the temperature toward the end of cooking, but before the food is expected to be "done." Make sure to clean your food thermometer with hot soapy water before and after each use!

Photo of thermometer in steak  
145 °F
Beef, lamb & veal steaks & roasts, medium rare (medium - 160 °F)

Photo of thermometer in salmon steak  
 
Fish

Photo of thermometer in hamburger  
160 °F
Ground beef, pork, veal & lamb

Photo of thermometer in pork chop  
 
Pork chops, ribs & roasts

Photo of thermometer in quiche  
 
Egg Dishes

Photo of thermometer in oven-baked lasagne  
165 °F
Ground turkey & chicken
Stuffing & casseroles
Leftovers

Photo of thermometer in chicken breast  
 
Chicken & turkey breasts

Photo of instant-read thermometer in chicken leg/thigh quarter  
 
Poultry legs, thighs & wings

Photo of thermometer in whole chicken (thickest part of inner thigh)  
 
Chicken whole

Photo of thermometer in whole turkey (thickest part of inner thigh)  
 
Turkey, whole

USDA Food Safety and Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: May 16, 2006

http://www.fsis.usda.gov/Is_It_Done_Yet/Thermometer_Placement_and_Temps/index.asp

Copyright © 2010.
Haverhill Beef Co.
Haverhill, Massachusetts 01830

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