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.
|Cook Temperature||Rest Time*|
|Ground Turkey, Ground Chicken||165F||None|
|Ground Beef, Ground Pork, Ground Lamb||160F||None|
|Steak, Lamb, Pork||145F||3 minutes|
|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.