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Safe minimum cooking temperatures: Difference between revisions
Safe minimum cooking temperatures (view source)
Revision as of 16:44, 19 September 2024
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|Beef, lamb, pork||Pre-cooked Ham ''reheating''||60 °C ''140 °F'' | |Beef, lamb, pork||Pre-cooked Ham ''reheating''||60 °C ''140 °F'' | ||
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| | |Crustaceans||''[[Prawns]], [[crabs]], [[lobster]], [[crayfish]]'' ||62 °C ''145 °F''<br />Cook until flesh is pink and opaque | ||
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|[[Eggs]]||Eggs||62 °C ''145 °F''<br />Cook until whites and yolks are firm | |[[Eggs]]||Eggs||62 °C ''145 °F''<br />Cook until whites and yolks are firm | ||