Taylor AS1510BL - Manual (Page 10)

10
Minimum Internal Cooking Temperatures as Recommended by the USDA*
IMPORTANT! These are the minimum INTERNAL temperatures that food must reach to be
considered safe to eat, no matter how you prepare them. We recommend the following guide
lines but personal taste temperatures may be different from the below:
*The USDA does NOT recommend RARE 140ºF as a safe eating temperature.
Fresh ground beef, veal, pork ...................................................................
Beef, veal, Lamb - roast, steaks, chops
*Rare ....................................................................................................... 140ºF / 60ºC
Medium Rare ........................................................................................... 145ºF / 63ºC
Medium.....................................................................................................160ºF / 72ºC
Well Done ................................................................................................ 170ºF / 77ºC
Fresh Pork - roast, steaks, chops
Medium..................................................................................................... 160ºF / 72ºC
Well Done ................................................................................................ 170ºF / 77ºC
Ham
Fresh (Raw).............................................................................................. 160ºF / 72ºC
Precooked (to reheat)...............................................................................140ºF / 60ºC
Poultry
Ground Chicken, Turkey .......................................................................... 165ºF / 74ºC
Whole Chicken, Turkey ............................................................................ 165ºF / 74ºC
Breast, Roasts ......................................................................................... 165ºF / 74ºC
Thighs and wings ..................................................................................... 165ºF / 74ºC
Fish - cook until opaque and flakes easily with fork...................................... 145ºF / 63ºC
Stuffing - cooked alone or in bird ................................................................. 165ºF / 74ºC
Egg dishes ................................................................................................... 160ºF / 72ºC
Leftovers, Casseroles ................................................................................ 165ºF / 74ºC
160ºF / 72ºC
COOKING MEAT OR POULTRY
Prepare meat, by trimming and removing bones. Smaller pieces will steam faster than larger pieces. For more well-done
results, increase steaming time; for less well-done results, decrease steaming time according to taste. Check internal meat
or poultry temperature for doneness with a Taylor thermometer.
? Quantity and consistent size of pieces may affect steam timing. Adjust water amount and cooking time as
desired.
10-16 1 pound Pre-cooked Pre-cooked Sausage
10-18 1 pound Fresh Hot Dogs
37-40 1 1/3 pounds Fresh Pork – fillet
24-30 1 pound Fresh Lamb – cubes
22-26 1 ¼ pounds Fresh Turkey
17-20
34-38 1 pound
4
Fresh
Fresh
Chicken
•Breast-boneless whole
•Drumsticks
28-32
18-24
22-26
1 pound
1 pound
1 pound
Fresh
Fresh
Fresh
Beef
•Chuck
•Hamburger
•Meatballs
Amount Type Approximate
Time
(Minutes)
Variety of Meat or Poultry
10-16 1 pound Pre-cooked Pre-cooked Sausage
10-18 1 pound Fresh Hot Dogs
37-40 1 1/3 pounds Fresh Pork – fillet
24-30 1 pound Fresh Lamb – cubes
22-26 1 ¼ pounds Fresh Turkey
17-20
34-38 1 pound
4
Fresh
Fresh
Chicken
•Breast-boneless whole
•Drumsticks
28-32
18-24
22-26
1 pound
1 pound
1 pound
Fresh
Fresh
Fresh
Beef
•Chuck
•Hamburger
•Meatballs
Amount Type Approximate
Time
(Minutes)
Variety of Meat or Poultry