The final temperature of a cooked product should be determined using a food thermometer, ensuring it reaches the recommended internal temperature for safety and quality. For meats, this varies by type, such as 165°F (74°C) for poultry and 145°F (63°C) for whole cuts of beef, pork, and lamb. Insert the thermometer into the thickest part of the product, avoiding bone and fat, to get an accurate reading. Always allow the food to rest for a few minutes after cooking, as the temperature can continue to rise slightly.
Vegetables should be cooked at a temperature of 350-425F to ensure they are cooked properly.
Vegetables should be cooked at a temperature of 350F to 425F to ensure they are properly cooked.
A precooked ham should be cooked at a temperature of 325F.
Bacon should be cooked in the oven at a temperature of 400F.
Eggs should be cooked at a temperature of 160F to ensure they are safe to eat.
Salmon should be cooked at a temperature of 145F (63C) to ensure it is perfectly cooked.
Cooked salmon should reach an internal temperature of 145F to ensure it is properly cooked and safe to eat.
Pork tenderloin should be cooked to an internal temperature of 145F (63C) to ensure it is cooked to perfection.
A medium steak should be cooked to an internal temperature of 145F (63C).
Burgers should be cooked at an internal temperature of 160F to ensure they are safe to eat.
Eggs should be cooked at a temperature of 160-165F to ensure they are safe to eat.
Cod should be cooked to an internal temperature of 145F (63C) to ensure it is properly cooked and safe to eat.