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Burger cooking temperatures. Rare (125°F/52°C) • 2–3 minutes per side • The center will be red and cool. Medium-rare (135°F/57°C) • 3–4 minutes per side
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The findings, in which scientists injected high levels of an H5N1 bird flu virus surrogate into ground beef, indicate that properly cooking hamburgers to a temperature of about 145 to 160 degrees ...
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
Minimum internal temperatures are set as follows: [citation needed] 165 °F (74 °C) for 15 seconds. Poultry (such as whole or ground chicken, turkey, or duck) Stuffed meats, fish, poultry, and pasta; Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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Charbroilers are not generally known for consistent cooking surface temperatures, which can vary by up to 400 °F (204 °C) between maximum and minimum. This large temperature differential is driven by the tendency of the burner array to create a heat plume which draws convective heat toward the center of the broiler and tends to leave the ...