Use a meat thermometer when cooking large pieces of meat, poultry and game to know that your meal has been cooked adequately. Push your thermometer into the thickest part of the meat. For accurate temperature reading, the tip of the thermometer should not touch fat layers, bone or gristle, or if using the rotisserie, the spit rod.

The following chart will provide you with temperatures for the degree of doneness for different types of meat.

BeefMedium-rare
Medium
Well-done
145° F
160° F
170° F
Ground Meats
(beef, lamb & pork)
Medium
Well-done
160° F
170° F
PorkMedium
Well-done
160° F
170° F
HamFully cooked140° F
Turkey
(Whole)
(Breast)
(Dark meat)

Well-done
Medium
Well-done

180° F
170° F
180° F
ChickenWell-done180° F
DucklingWell-done180° F
LambMedium-rare
Medium
150° F
180° F
Sausage
(Fresh Bratwurst
Italian & Polish)
Well-done170° F
VealMedium
Well-done
160° F
180° F