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Cooking Chart
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
FOOD APPROXIMATE TIME DONENESS
Bacon 8 to 10 minutes Until crisp
Steaks, Beef, 1/2-in. (1.3-cm) thick 6 to 14 minutes Meat thermometer registers 125°F/52°C (rare);
135°–140°F/57°–60°C (medium); 155°–160°F/
68°–71°C (well done)
Pork Chops, 1/2-in. (1.3-cm) thick 7 to 9 minutes Meat thermometer registers 145°F/63°C
Chicken Breasts (4 oz.), boneless 12 to 15 minutes Meat thermometer registers 165°F/74°C or
juices run clear
Hamburgers, 1/2-in. (1.3-cm) thick 8 to 10 minutes Meat thermometer registers 145°F/63°C
Sausage Links or Patties 12 to 14 minutes Meat thermometer registers 160°F/71°C or
juices run clear
Hot Dogs 7 to 9 minutes Meat thermometer registers 165°F/74°C
Fish Fillets 10 minutes per 1-in. thickness Opaque and flakes with fork
IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking for your area. To locate the Cooperative Extension service
in your county, please visit: http://www.csrees.usda.gov/Extension/.
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