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Cooking Temperatures
165° F (74° C) - Instantaneous
- Chicken, turkey, duck, and goose
- Stuffed meat: poultry, fish and pasta
- Reheated foods
155° F (68° C) - For 17 seconds
- Ground beef, meatloaf
- Eggs for holding
- Chorizo and sausage
- Ground fish
145° F (63° C) - For 15 seconds
- Whole muscle beef, lamb, veal, pork, ham
- Fish, shellfish
- Eggs
