This is a really nice chart but how do I know how many minutes it needs to be in the oven ? Is there a per pound guideline? Thanks !

This is a really nice chart but how do I know how many minutes it needs to be in the oven ? Is there a per pound guideline? Thanks !

Hi phoity comment # 20
I have used a Polder digital for years and haven't looked back.
Got tired of calibrating a regular over meat thermometer before using.
The Polder brand, has a long probe that inserts into the food while it cooks, yet the digital read-out, with an alarm, sits outside the oven?

Yes, this is referring temperature while in the process of cooking. Resting meat only takes place once removed from the oven.

What do they mean (Before Resting)? Does that mean while in the oven before coming out?

Thanks for your thoughts

regarding the two different guides - my guess is that the USDA wants to make sure no one gets sick from undercooked meat and the professional kitchens folks are more realistic about what constitutes rare to well done.

THANK YOU SUPERGRRL for putting the chart into a PDF format.That really made it easier to print up. Thank you again, have a nice day, and God Bless, SKMISERY

Many thanks to SUPERGRRL for the pdf!

Can anyone explain why there are two different temperature guides please?

Thanks so much for the pdf. It came out perfectly. Thansk to Martha and to supergrrl.

I don't know why my whole comment didn't show up. I just copied and pasted this,

Love the PDF. thanks a bunch

I just copied

Love this... thanks supergrrl for the pdf! :-p

This would be very nice if done like the pie wheel that is available. I laminated that and gave it to several of my friends as gifts; with a pie, of course! This would be another that would be useful. It could include approx. minutes per pound too.

Thanks Lindee. Did what you suggested and it worked fine.

Thanks for the PDF!

Have tried to bring up this printable PDF. Even when I spell "girl" correctly it does not come up. Any ideas?

Thanks supergrrl for the one page pdf. Exactly what I needed as a reference sheet in the kitchen. Worked great.

Or you could save space by cutting out all the Medium-Well and Well-Done if you don't use it.

I made a printable PDF if anyone is interested:

http://supergrrl.com/MeatTemperaturesChart.pdf

It's all on one page.

Any recommendations for a great and quality(lasting) meat thermometer?

yes i agree... i would like a seafood one... like scallops?

Please make a pdf! this is soooo great. I want to hang it on my fridge for reference. Thanks!

I'd like a seafood one!

another vote for a well put together single page PDF

Just hit print at the top, copy and paste into a word document and print it out for your kitchen :-)

I need it for my kitchen too!!! Please put it in pdf form.

Yes, please ... printable pdf!

would there be a way to get this in a printable pdf, like the "cooks helpers" cards? Then I could keep it in my kitchen... for when I need it. Thanks!