hestan KSO 30 Manuel D'utilisation page 32

FOOD SAFETY GUIDELINES
FOOD ITEM
EN
GROUND MEATS
(BEEF, VEAL, LAMB, PORK)
BEEF, VEAL, LAMB ROAST,
STEAKS, CHOPS
PORK ROAST, STEAKS,
GROUND CHICKEN/TURKEY
WHOLE CHICKEN/TURKEY
POULTRY BREAST, ROASTS
POULTRY THIGHS & WINGS
STUFFING (cooked alone)
EGG DISHES
FISH & SHELLFISH
LEFTOVERS
CASSEROLES
30
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SAFE MINIMUM INTERNAL TEMPERATURES *
CHOPS
HAM
* Safe minimum internal temperatures per US Dept.
of Agriculture Food Safety & Inspection Services guidelines.
160°F [72°C]
Medium Rare - 145°F [63°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Un-cooked - 145°F [63°C]
Reheat cooked hams packaged in
USDA-inspected plants to 140 °F [60°C]
and all others to 165 °F [74°C]
165°F [74°C]
180°F [82°C]
165°F [74°C]
165°F [74°C]
165°F [74°C]
160°F [72°C]
145°F [63°C]
165°F [74°C]
165°F [74°C]