Print off and put on the fridge!
The following charts provide a handy reference for cooking meat to safe temperatures - General, Chicken and Pork.
(Canadian Industry Standards)
Ground Chicken / turkey
Pork chops / roasts / fresh cured ham
Ham (fully cooked, ready-to-eat)
Cold, or 140ºF (60ºC)
Whole turkey (stuffed) or chicken (stuffed or not)
Chicken or turkey pieces
Chicken is a tasty and popular meal choice. Use this chart as a guide to cooking perfect chicken entrées:
Approx. Roasting Time (350ºF)
Approx. Grilling Time
Leg quarters, bone in, 113-225g.
10-15 minutes per side
Thigh, bone in, 140-198g.
Thigh, boneless, 85g.
6-8 minutes per side
Breast, bone in, 170-225g.
Breast, boneless, 113g
Whole chicken, 1.4-2.3Kg. broiler
1 ¼ - 1 ½ hours
1 ½ - 2 ½ hours on revolving spit
Whole chicken, 2.7-3.6Kg. roaster
1 ½ - 2 ¼ hours
Ground chicken, 170g patty
Pork is a versatile option for mealtime. Be sure to match the right cut of meat with your favourite method of preparation. This chart is a good guide to help you do just that:
Covered with added liquid - Low heat or in the oven at 325ºF (160ºC) for approximately 30-35 - minutes per pound (per 0.5 kg
Smaller portions or pieces
RoastsLoin or shoulder steaks/chopsSirloin tip roast Side, back or country-style ribsCubesStripsLeg Cutlets
Cubes Strips Side, back or country-style ribs Shoulder chops/steaks
Uncovered with NO added liquid
Steaks, Chops, Ribs, Roasts
Leg or loin roastsCrown roast Rack of pork Tenderloin Sirloin tip roast
Strips Cubes Ground pork
Side, back or country style ribsLoin roastsGround burgersSirloin tip roastSausagesRack of pork Chops/steaks
Steaks Side or back ribsChops/SteaksGround burgers
ChopsSteaksTenderloinSausageLeg cutletsCubesGround burgers
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