Meat Temperatures
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) |
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
Weight | Pressure Cook Time (quick release) | Liquid Amount |
2-4 oz | 10 | 1 cup |
4-6 oz | 15 | 1 cup |
6-8 oz | 20 | 1 cup |
8-12 oz | 30 | 1 cup |
12-16 oz | 45 | 1 cup |