Important tips in how to use your Euro Cucina Thermometer:

(Remember Euro Cucina Thermometer reads Celsius degree temperature.)

 

Safe Minimum Cooking Temperatures 

  • Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
  • Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

  • After you remove meat from any grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category

Food

Temperature

Rest Time

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb

71° C / 160° F

None

Turkey, Chicken

74° C / 165° F

None

Fresh Beef, Veal, Lamb

Steaks, roasts, chops

63° C / 145° F

3 minutes

Poultry

Chicken & Turkey, whole

74° C / 165° F

None

Poultry breasts, roasts

74° C / 165° F

None

Poultry thighs, legs, wings

74° C / 165° F

None

Duck & Goose

74° C /165° F

None

Stuffing (cooked alone or in bird)

74° C / 165° F

None

Pork and Ham

Fresh pork

75° C / 170° F

3 minutes

Fresh ham (raw)

63° C / 145° F

3 minutes

Precooked ham (to reheat)

60° C / 140° F

None

Eggs & Egg Dishes

Eggs

Cook until yolk and white are firm

None

Egg dishes

71° C / 160° F

None

Leftovers & Casseroles

Leftovers

74° C / 165° F

None

Casseroles

74° C / 165° F

None

Seafood

Fin Fish

63° C /145° F or cook until flesh is opaque and separates easily with a fork.

None

Shrimp, lobster, and crabs

Cook until flesh is pearly and opaque.

None

Clams, oysters, and mussels

Cook until shells open during cooking.

None

Scallops

Cook until flesh is milky white or opaque and firm.

None

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