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Cooking / Serving Temperatures

Use these charts as a guide to cooking meats, poultry and seafoods....

Cooking / Serving Temperatures

The temperature of meat will continue to rise after its cooked and is resting. It should be taken off of the heat just before reaching the ideal temperature. This is not the case with fish and poultry they do not cook more once taken off of the heat. Below is a basic guide of serving temperatures that will be sure to not kill your date if the bloody food isnt cooked to temperature. Every oven and stove top is different and there are a variety of cooking methods, so rather than give you a time on how long it will take, I would like you to consistently monitor your cooking. You have to pay attention and not just sit and relax and watch the tube. This is very easy and your food can turn out amazing if you are not a lazy S.OB.

Tip - Get an electric thermometer. Shove it in your product ahead of time, if you are a lazy S.O.B by nature. Check your recipes for times but always have a watch-full eye. With little practice this will be like riding a bike.


  Rare Medium-Rare Medium  Medium-Well Well-Done

RED MEATS (Beef, Lamb, Veal)


Roasts, chops  and Steaks

120 to 125F

45 to 50 C

center is bright red, pinkish toward the exterior portion

130 to 135F

 55 to 60  C

center is very pink, slightly brown toward the exterior portion

140 to 145F

60 to 65 C

center is light pink, outer portion is brown

150 to 155F

65 to 70 C

Not pink anywhere

160F and above

70 C and above

steak is uniformly brown throughout






160 to 165F

no longer pink, uniformly brown throughout


PORK (the other white meat)


Roasts, Steaks &  Chops



140 to 145F

pale pink center








no longer pink

Ham Raw





160 F

70 C

Ham Cooked


140 F   60 C





Chicken and Duck


165 to 170 F

75 to 80C

cook until juices run clear


NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. And covered with tinfoic. During that time, temperature can rise 30 degrees



165 to 170 F

75 to 80C

cook until juices run clear and legs move apart easily

Fish -Thin Fillets 1/2 inch each cook very quickly watch
(sole, catfish, basa fish, clounder, haddock) 

140 F  60C

flesh is opaque, flakes easily

Fish  Thick Fillets are abut 1/ and 1 half inches thick. (Snapper, cod, Salmon, monkfish)

140 F  60C

flesh is opaque, flakes easily

Fish Steaks are about 1 inch thick filleted or whole). They include tuna, salmon, swordfish, mahi mahi and shark

125F 50C cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)

Whole fish

140 F  60C

flesh is opaque, flakes easily


cook until medium-rare (do not overcook or the meat will become dry and lose its flavor


meat turns red and opaque in center when cut


milky white or opaque, and firm

Clams, Mussles & Oysters

point at which their shells open - throw away any that do not open


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