Meat Temperatures

USDA

Product	Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts	145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats	160 °F (71.1 °C)
Ground Poultry	165 °F
Ham, fresh or smoked (uncooked)	145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat)	Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)	165 °F (73.9 °C)
Eggs	160 °F (71.1 °C)
Fish & Shellfish	145 °F (62.8 °C)
Leftovers	165 °F (73.9 °C)
Casseroles	165 °F (73.9 °C)

Rice

Method	Water:Rice Ratio	Time
Pressure	1:1	High pressure 3 mins, natural release 10 mins.
Steam Crisp	2:1

Potatoes

Large Russet for “baked” potato

Baked Russet

Large Russet for “baked” potato

Steam Crisp

Weight	Temp	Time
6-8 oz	400
8-12 oz	400
12-16 oz	400

Air Fry

Internal temp above 205

Weight	Air Fry Temp	Time
2-4 oz	400	20
4-6 oz	400	25
6-8 oz	400	30
8-12 oz	400	45
12-16 oz	400	60

Pressure Cook