Temperature Guide

| Steak/Beef | Temperatures || ----------- | -------------------------------- || Rare | 120 F - 125 F (48.9 C to 51.6 C) || Medium-rare | 130 F - 135 F (54.4 C to 57.2 C) || Medium | 140 F - 145 F (60 C to 62.8 C) || Medium-well | 150 F - 155 F (65.5 C to 68.3 C) || Well done | 160 F (71.1 C) and above |

| Lamb | Temperatures || ----------- | ------------------------------ || Rare | 135 F (57.2 C) || Medium-rare | 140 F - 150 F (60 C to 65.5 C) || Medium | 160 (71.1 C) || Well done | 165 (73.9 C) and above |

| Meat | Temperatures || ------- | ------------------------------- || Chicken | 165 F - 175 F (73.9 C to 80 C) || Turkey | 165° F - 175 F (73.9 C to 80 C) || Pork | 145 F (62.8 C) |

| Dish | Temperatures || ----------------------------------- | -------------- || Ham, Fully Cooked (to reheat) | 140 F (60 C) || Ground Poultry | 165 F (73.9 C) || Ground Meat | 160 F (71.1 C) || Fish and Shellfish | 145 F (62.8 C) || Eggs and Egg Dishes | 160 F (71.1 C) || Casseroles | 160 F (71.1 C) || Stuffing, Dressing | 165 F (73.9 C) || Reheated Leftovers | 165 F (73.9 C) || Holding Temperature for Cooked Food | 140 F (60 C) |