Temperature Guide

Cooking Temperatures
The most important advice I can give you is to get a cooking
thermometer!  Learn how to calibrate it and never cook by time.  
Always cook by temperature!

Thermometer Tips:  We are talking about internal cooking
temperatures here.  When you insert your thermometer, it should be in
the thickest part of the meat.  Be sure it is not resting against a bone.

The chart below lists National Restaurant Association guidelines for safely cooked meats:
All ground meats (also meat, pork and fish):
155 degrees F (68 degrees C) for 15 seconds

Injected meats (including brined ham and any flavor injected
 roasts):  155 degrees F (68 degrees C) for 15 seconds

Pork, Beef, Veal and Lamb (Steaks and Chops): should
be cooked to 145 degrees F (63 degrees C) for 15 seconds.  
Roasts should be cooked to 145 degrees F (63 degrees C) for
4 minutes.

Poultry (whole or ground) chicken, turkey and duck:
165 degrees F (74 degrees C) for 15 seconds.

Fish: should be cooked to 145 degrees F (63 degrees C)
for 15 seconds.

Eggs, poultry, fish and meat cooked in a microwave oven:
should be cooked to 165 degrees F (64 degrees C).  Then let
the food stand for 2 minutes after cooking.  (White meat
needs to reach 165 degrees F and dark meat needs to reach
180 degrees F)
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Cooking to Taste:
This chart outlines the temperatures for cooking meats (for
example, steaks) to taste.  Note that some of these temperatures
are different than the guidelines for safety, above.  

Rare: 120 degrees F
Medium Rare: 125 degrees F
Medium: 130 degrees F
Medium Well: 135 degrees F
Well: 140 degrees F
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General Oven Temperatures
Check your oven with a thermometer to be sure it is
registering set temperatures correctly.  
The following is a guide for recipes that do not list
exact oven  temperature settings:
Very slow  =  250 degrees F.
Slow  =  300 degrees F.
Moderate  =  350 degrees F.
Hot  =  400 degrees F.
Very hot  =  450 degrees F.
---------------------------------------------------------------------A A A note about carry-over cooking:
Generally, you can take your meat out of the oven about 5 degrees
before it reaches the desired temperature.  All meat must rest
before carving or serving in order for the gluten to relax and
tenderize.  Heat already contained in the meat will cause it to cook
to the desired temperature as it rests.  You can double-check it with
your thermometer.