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Internal Meat Temperature
& Cooking Times
To insure that your meat is cooked to your preference, follow this guildline. The thermometer should be in the center of the meat so that the bulb is in the center of the thickest part of the lean meat. You do not want it to touch a bone or pool of fat. For poultry, insert the thermometer into the center of theinside thigh muscle, making sure that it doesn't touch bone.
| Beef: | |
| Rare | 145 degrees F |
| Medium | 160 degrees F |
| Well-done | 170 degrees F |
| Veal | 170 degrees F |
| Pork | 170 degrees F |
| Ham | |
| Fully cooked | 140 degrees F |
| Cook before eating | 160 degrees F |
| Lamb | |
| Rare | 140 degrees F |
| Medium | 160 degrees F |
| Well-done | 170-180 degrees F |
| Poultry | |
| Whole chicken or turkey | 180 degrees F |
| ground chicken or turkey | 165 degrees F |
| Breasts | 170 degrees F |
| Stuffing - alone or in the bird | 165 degrees F |
| Egg casserole dishes | 160 degrees F |
| Leftovers - reheat to | 165 degrees F |
| Broiling Times | Total Time in Minutes |
| Beef steaks | |
| 1 inch - Rare | 8-10 |
| Medium | 12-14 |
| Well-done | 18-20 |
| 1 1/2 inch - Rare | 14-16 |
| Medium | 18-20 |
| Well-Done | 25-30 |
| 2 inch - Rare | 20-25 |
| Medium | 30-35 |
| Well-done | 40-45 |
| Hamburgers | |
| 1/2 inch - Rare | 8 |
| Medium | 10 |
| Well-done | 12 |
| 1 inch - Rare | 15 |
| Medium | 20 |
| Well-done | 25 |
| Pork Chops 3/4 to 1 inch | 20-22 |
| Ham Center Slice | |
| Fully cooked, bone in - 1/2 inch | 10-12 |
| 1 inch | 16-18 |
| Lamb Chops | |
| 3/4 inch - Medium | 10-12 |
| Well-done | 13-15 |
| 1 inch - Medium | 11-13 |
| Well-done | 16-18 |
| 1 1/2 inch - Medium | 15-18 |
| Well-done | 20-22 |
| Chicken - Halved lengthwise or quartered | 35-40 |
| Fish fillets and steaks | |
| 1/2 inch | 5-6 |
| 1 inch | 10-12 |