Instructions / Assembly

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Use this chart* and a food thermometer to ensure that meat, poultry, seafood, and other
cooked foods reach a safe minimum internal temperature.
*USDA food safety guidelines
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Category Food Temperature (ºF)
Rest
Time
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal, Lamb Steaks, Roasts, Chops 145 3 mins
Chicken & Turkey, whole 165 None
Poultry Breast, Roasts 165 None
Poultry Poultry Thighs, Legs, Wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Fresh Pork 145 3 mins
Pork & Ham Fresh Ham 145 3 mins
Precooked Ham (to reheat) 140 None
Eggs & Egg Dishes
Eggs
Cook until yolk is
firm
None
Egg Dishes 160 None
Leftovers & Casseroles
Leftovers 165 None
Casseroles 165 None
Fin Fish
145 or Cook until
is opaque
None
Leftovers & Casseroles
Shrimp, Lobster, and Crabs
Cook until flesh
is pearly &
opaque
None
Clams, Oysters, and Mussels
Cook until shells
open
None
Scallops
Cook until flesh
is milky white
and firm.
None
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