Measure in the thickest part of the product, and in the center *See below doneness listing for "odd" miscellaneous temperatures *Remember to allow the cooked food to rest for 10-30 minutes (depending on the size of the item) to complete cooking, and for even distribution of interior juices. Beef: Rare 125 degrees Medium Rare 130-132 degrees Medium 135-140 degrees Well Done 160-170 (may be dry) Veal: 135 degrees (medium) Lamb: Really rare 125-130 degrees Pink 130 degrees Pinkish Grey 140-145 Medium well 160 degrees Very well done 175 degrees Pork: Pink 140 degrees Slightly Rosy 155 degrees Well done 160 Ham: 130 degrees* - for ham labeled "fully cooked" (to heat throughout and develop maximum flavor) 150 degrees* - for ham labeled "fresh" or "cook before eating" (*internal temperature will rise about 10 degrees upon resting) Country Hams must be scrubbed, soaked and simmered in liquid for about 20 minutes per pound - or to an internal temperature of 150 degrees Poultry: (chicken and turkey) 165 degrees - measured in the thickest part of the thigh meat OR measured in the center of the stuffing, if bird is stuffed Duck: 135 -140 measured in the center of the breast - for breasts alone 170 measured deep in thigh meat - for whole duck (which is cooked longer to tenderize legs) Goose: 165 - 175 measured in the thickest part of the thigh meat (thermometer probe not touching the bone) or until juices run clear (goose is not served medium rare, for best texture) P.S. brining is advised! Venison: 120 degrees Buffalo: 115 degrees Fish: 120-135 maximum, measured in the center of thickest part. The proteins in fish begin to coaguate at 120 degrees; by 135 degrees, the flesh is completely firm and will begin to force moisture out from between its fibers. It's done when a knife, inserted in thickest part, reveals opaque but not translucent flesh. Cook fish for approximately 7-8 minutes per inch of thickness - measured at thickest point (longer if covered or wrapped in foil or parchment). Done fish may or may not "flake" depending on type of fish. Lobster: (whole, live) 5 minutes for the first pound, 3 minutes each additional pound. Start in rapidly boiling water, then reduce heat to maintain simmer. Candy Temperatures: 234 -240 degrees F = soft-ball stage 242-248 degrees F - firm-ball stage 250-268 degrees F = hard-ball stage 270-290 degrees F = soft crack stage 300-310 degrees F = hard crack stage *ODDS AND ENDS Simmering: 190 degrees Bread: Regular loaf: 190 Degrees (measured in the center of the loaf) Dense, Whole-Grain loaf: 200-210 Degrees (measured in the center of the loaf) Butter: "room temperature" is 66 degrees (test using an instant read thermometer) the stick of butter will bend without breaking - or pressed fingertips will leave indentation (too cold - butter will break when bent) - but chilled butter is desireable for pie and tart crusts Cheesecake: remove from oven at 145-150 degrees (measured in the center) Custards: thicken at 160 degrees or so (eggs will scramble by about 180 degrees) Meatloaf: 155-160 degrees (measured in the center) Meatballs: 160 degrees (measured in the center) - baking in the oven will take 25-30 minutes at 400 degrees Meats, Braised (tough cuts): 200-210 is temperature at which tenderizing is fully realized Refrigerator: Should be maintained at 35-40 degrees Freezer: Should be maintained at -0- (zero) degrees or colder
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