Cooking temperatures
Use a thermometer to check doneness.
Check the thickest part
Measure in the centre, away from bone. Check pieces individually and clean the thermometer before each use.
Health Canada temperature guide
- Poultry pieces and ground poultry: 74°C (165°F).
- Whole poultry: 82°C (180°F).
- Ground beef, pork and lamb: 71°C (160°F).
- Fish: 70°C (158°F).
- Egg dishes and reheated leftovers: 74°C (165°F).
For other cuts and foods, follow the full Health Canada cooking temperature chart.