Switching from Time to Temperature

After working side-by-side with restaurant chefs and watching them cook meat using it's internal temperature instead of the time on the grill or in the oven, I think this method would save us from overcooking a bunch of chicken. I'm always afraid of under cooking chicken!!

Here is some information on proper cooking temperatures for everyday foods:

165 degrees F - must register on thermometer for 15 seconds

• Poultry - chicken, turkey or duck (whole or ground)
• Stuffing containing meats, eggs, seafood or other ingredients that must be stored a specific temperatures
• Stuff meats, seafoods, poultry and pasta

155 degrees F - must register on thermometer for 15 seconds

• Ground beef, pork and other meats
• Injected meats like ham or roasts
• Ground, chopped or minced seafood

145 degrees F - must register on thermometer for 15 seconds

• Fish, shellfish, crustaceans and other seafood
• Pork, beef, veal and lamb steaks or chops
• Eggs

145 degrees F - must register for 4 minutes

• Pork, beef, veal, and lamb roasts