Search
Doing it right. Check that final cook temperature!
A really good process to set-up as a required protocol is checking the final cook temperatures for all raw proteins.
Poultry 165F for 15 seconds or more
Stuffed meats 165F for 15 seconds or more
Ground meats 155F for 15 seconds or more
Muscle meat (beef, pork, lamb...), shellfish, fin fish, eggs for 145F or 15 seconds or more
Roasts 145F