Emeril Lagasse AirFryer Pro™ 12 Qt.
13
Cooking Guidelines
Internal
Temperature
Meat Chart
Food
Type
Internal
Temperature
†
Beef & Veal
Ground
160° F (71° C)
Steaks, roasts: medium
145° F (63° C)
Steaks, roasts: rare
125° F (52° C)
Chicken & Turkey
Breasts
165° F (74° C)
Ground, stuffed
165° F (74° C)
Whole bird, legs, thighs, wings
165° F (74° C)
Fish & Shellfish
Any type
145° F (63° C)
Lamb
Ground
160° F (71° C)
Steaks, roasts: medium
140° F (60° C)
Steaks, roasts: rare
130° F (54° C)
Pork
Chops, ground, ribs, roasts
160° F (71° C)
Fully cooked ham
140° F (60° C)
Use this chart and a food
thermometer to ensure
that meat, poultry, seafood,
and other cooked foods
reach a safe minimum
internal temperature.
†
For maximum food safety,
the U.S. Department of
Agriculture recommends
165° F for all poultry;
160° F for ground beef,
lamb, and pork; and 145° F,
with a 3-minute resting
period, for all other types of
beef, lamb, and pork. Also
review the USDA Food
Safety Standards.
