|
Roasting Temperatures |
| 165
to 175° F |
79 to
85° C |
Internal temperature of poultry |
| 155
to 165° F |
68°
to 74° |
Internal temperature of pork |
| 160°
F |
71° C |
Internal temperature of well done red meat |
| 140°
F |
60° C |
Internal temperature of medium done red meat |
| 120°
F |
49° C |
Internal temperature of rare red meat |
|
Remember that carry over heat in large roasts will
continue to cook the roast for a period of time after removed from
the oven. For this reason the larger roasts may e removed from the
oven prior to reaching the above temperature allowing the roast to
rest and temperature equalize achieving your final goal |
