Table 2.4.1 Minimum Temperature and Holding Time for Cooking
All Parts of Pork, Comminuted Fish and Meats, and Injected Meats
| ||
---|---|---|
Minimum Temperature
|
Minimum Time
| |
63° C. (145° F.)
|
3 minutes
| |
66° C. (150° F.)
|
1 minute
|
Table 2.4.2 Cooking Temperatures for Beef Roasts and Corned
Beef Roasts Based on Oven Type and Weight
| |||
---|---|---|---|
Oven Temperature/Roast Weight
| |||
Oven Type
|
Less than 4.5 kg (10 pounds)
|
4.5 kg (10 pounds) or More
| |
Still dry
|
177° C. (350° F.) or more
|
121° C. (250° F.) or more
| |
Convection
|
163° C. (325° F.) or more
|
121° C. (250° F.) or more
| |
High humidity
|
121° C. (250° F.) or less
|
121° C. (250° F.) or less
|
Table 2.4.3 Minimum Holding Cooking Required at Specified
Temperatures for Cooking All Parts of Roasts of Beef and Corned Beef
| ||
---|---|---|
Temperature
|
Time
(minutes)
| |
54° C. (130° F.)
|
121
| |
56° C. (132° F.)
|
77
| |
57° C. (134° F.)
|
47
| |
58° C. (136° F.)
|
32
| |
59° C. (138° F.)
|
19
| |
60° C. (140° F.)
|
12
| |
61° C. (142° F.)
|
8
| |
62° C. (144° F.)
|
5
| |
63° C. (145° F.)
|
3
|