ABC Television Apple App Store E-mail Us Facebook Fox Television Inc. Magazine Instagram The New York Times Call Us Pinterest Chicago Tribune Twitter WGN Television USA Today

Home Chef Help Center

Please type your question in the search box, or browse our FAQs.

How do I ensure the meat and seafood I prepare are cooked thoroughly?

We recommend paying special attention to dishes containing poultry and ground meat. You can cut into a piece of meat to visually inspect for proper doneness (poultry should be solid white in color with clear juices), but using a meat thermometer is the most reliable method. Insert the thermometer into the thickest part of the meat to read these minimum temperatures for safe consumption.

Protein

Cook Temperature Rest Time*
Poultry 165F None
Ground Turkey, Ground Chicken 165F None
Ground Beef, Ground Pork, Ground Lamb 160F None
Steak, Lamb, Pork 145F 3 minutes
Fin Fish 145F None
Shrimp, Scallops Cook until opaque None


*What is a “rest time”, and why is there a “rest time” for steak and lamb?
After you remove the protein from the heat source (grill, stove, oven etc.), the product should rest for a specified amount of time. During the rest time, the temperature either stays constant or continues to rise to the proper cook temperature, assuring that it is appropriate for consumption.

 

 

Powered by Zendesk