• Use an instant-read thermometer to ensure that cooked foods have reached a safe temperature.
• Insert the thermometer into the center of the food (without touching bone in roasts or poultry) to get an accurate reading. Follow the minimum safe cooking temperatures in the chart below.
• Wash the stem of the thermometer with hot, soapy water after each use.
Type Of Food: Ground beef, pork, and lamb
Temperature: 160°F
Type Of Food: Beef and lamb steaks, chops, or roasts
Temperature: 145°F (medium) and 160°F (well-done)
Type Of Food: Pork chops or roast
Temperature: 160°F
Type Of Food: Fresh ham
Temperature: 160°F
Type Of Food: Fully cooked ham (to reheat)
Temperature: 140°F
Type Of Food: Chicken or turkey, whole, parts, or ground
Temperature: 165°F
Type Of Food: Egg dishes
Temperature: 160°F
Type Of Food: Leftovers and casseroles
Temperature: 165°F
This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p9'
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