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OVEN USE
SUGGESTED TEMPERATURES TO KEEP FOOD NOT
Food Oven Temperature
(°F)
Beef
Rare 150° - 155°
Medium 155° - 170°
Well Done 170° - 180°
Bacon 200 ° - 225°
Biscuks and Muffins (covered) 170° - 185°
Casserole (covered) 170° - 200°
Fish and Seafood 170° - 200°
French Fried Foods 200° - 225°
Gravy or Cream Sauces (covered) 170° - 180°
Food Oven Temperature
(oF)
Lamb and Veal Roasts 170° - 200 °
Pancakes and Waffles (covered) 200° - 225 °
Potatoes
Baked 200°
Mashed (covered) 170° - 185°
Pies and Pastries 170°
Pizza (covered) 225°
Pork 170° - 200 °
Poultry (covered) 170° - 200 °
Vegetables (covered) 170° - 175°
INTERNAL COOKING TEMPERATURES
Product Oven Temperature
(oF)
Egg and Egg Dishes
Eggs
Egg Casseroles
Egg Sauces, Custards
Ground Meat and Meat
Mixtures
Turkey, Chicken 165 °
Beef, Veal, Lamb, Pork 160 °
Fresh Beef, Veal, Lamb
Medium Rare 145 °
Medium 160 °
Well Done 170 °
Fresh Pork
Medium 160 °
Well Done 170 °
Roast Beef
Cooked commercially, 140 °
vacuum sealed, and
ready-to-eat
Cook until
yolk and
white are
firm.
160°
160°
Product
Oven Temperature
(oF)
Poultry
Chicken,Turkey-whole
Chicken,Turkey-dark meat
Poultry-breast
Duck and Goose
Stuffing
Cooked alone or in bird
Sauces, Soups, Gravies,
Marinades
Used with raw meat,
poultry, or fish
Seafood
Fin Fish
Shrimp, Lobster, Crab
Scallops
Clam, Mussels, Oysters
open.
Leftovers
180°
180°
170°
180°
165°
Bring to a boil
Cook until opaque
and flakes easily
with a fork.
Should turn red and
flesh should become
white opaque,
Should turn milky
white or opaque and
firm.
Cook until shells
165°
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