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Cooking Meat
 • A meat thermometer is
the only definitive way to know that your meat is cooked properly. Many
inexpensive, user-friendly models are available to suit your individual cooking
needs.
• Proper use of the meat thermometer is crucial to maximize food safety. The
thermometer must be inserted into the thickest part of the meat, without
touching any bone or fat to get an accurate reading.
• A cold spot in food can become a hotbed for bacteria. When using a microwave
oven, cover food, stir and rotate for even, thorough cooking.
• Use a meat thermometer to test the internal temperature of meat and poultry.
The following charts provide a handy reference for cooking meat to safe
temperatures - General, Chicken and
Pork
Preparation
Cooking Chicken
Chicken is a tasty and popular meal choice. Use this chart as a
guide to cooking perfect chicken entrées:
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Internal
Temperature (ºC)
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Internal
Temperature (ºF)
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Approximate
Roasting Time (350ºF)
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Approximate
Grilling Time
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Leg quarters, bone in, 113-225g.
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77ºC
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170ºF
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40-50 minutes
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10-15 minutes per side
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Thigh, bone in, 140-198g.
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77ºC
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170ºF
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30-40 minutes
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10-15 minutes per side
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Thigh, boneless, 85g.
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77ºC
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170ºF
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20-30 minutes
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6-8 minutes per side
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Breast, bone in, 170-225g.
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77ºC
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170ºF
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30-40 minutes
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10-15 minutes per side
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Breast, boneless, 113g.
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77ºC
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170ºF
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20-30 minutes
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6-8 minutes per side
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Whole chicken,
1.4-2.3Kg. broiler
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82ºC
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180ºF
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1 ¼ - 1 ½ hours
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1 ½ - 2 ½ hours on revolving spit
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Whole chicken, 2.7-3.6Kg. roaster
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82ºC
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180ºF
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1 ½ - 2 ¼ hours
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Ground chicken, 170g patty
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80ºC
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175ºF
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20-30 minutes
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10-15 minutes per side
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Cooking Pork
Pork is a versatile option for mealtime. Be sure to match the
right cut of meat with your favourite method of preparation. This chart is a
good guide to help you do just that:
MOIST HEAT
Covered with added liquid
Low
heat or in the oven at 325ºF (160ºC) for approximately 30-35 minutes per pound
(per 0.5 kg)
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DRY HEAT
Uncovered with NO added liquid
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Braising/ Pot Roasting
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Stewing
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Roasting
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Stir Frying
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BBQing
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Broiling/Grilling
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Sautéing
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Large Cuts
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Smaller portions or pieces
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Large Cuts
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Smaller portions or pieces
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Steaks, Chops, Ribs, Roasts
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Smaller portions or pieces
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Smaller portions or pieces
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Roasts
Loin or shoulder steaks/ chops
Sirloin tip roast
Side, back or country-style ribs
Cubes
Strips
Leg Cutlets
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Cubes
Strips
Side, back or country-style ribs
Shoulder chops/steaks
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Leg or loin roasts
Crown roast
Rack of pork
Tenderloin
Sirloin tip roast
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Strips
Cubes
Ground pork
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Side, back or country style ribs
Loin roasts
Ground burgers
Sirloin tip roast
Sausages
Rack of pork
Chops/ steaks
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Steaks
Side or back ribs
Chops/Steaks
Ground burgers
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Chops
Steaks
Tenderloin
Sausage
Leg cutlets
Cubes
Ground burgers
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