Oven temperatures may vary. Use a thermometer to ensure that poultry is fully cooked to 165 degrees. Insert thermometer into thickest part of the meat.

• Rare: Very red, warm center — 125°F
• Medium: Pink, warm center — 130°F
• Well: Pink, very warm center — 145°+F
• Ground Beef: 160°F

Temperatures listed are final target temperatures. To prevent overcooking and dryness, stop cooking 5 degrees below target temperature and rest meat 5-10 minutes. Beef doneness is a personal preference; adjust accordingly.

• Medium: Pink, warm center — 130°F
• Well: Pink, very warm center — 145°+F

Temperatures listed are final target temperatures. To prevent overcooking and dryness, stop cooking 5 degrees below target temperature and rest meat 5-10 minutes. Lamb doneness is a personal preference; adjust accordingly.

To prevent overcooking and dryness, stop cooking 5 degrees below target temperature (145°) and rest meat 5-10 minutes.

• Medium: Pink, warm center — 130°F
• Well: Pink, very warm center — 145°+F

To keep irradiated ground beef safe, keep it separate from other raw meat and poultry. Use this temperature chart as a doneness guide for irradiated ground beef–or simply cook it the way you like it. Beef doneness is a personal preference; adjust accordingly. If using regular ground beef, you'll still need to cook to 160 degrees.

To prevent overcooking and dryness for fish or seafood, stop cooking at 130° and rest seafood 2 minutes. The temperature will continue to rise as the seafood rests.

Some seafood requires a higher temp; see individual recipes.