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Cooking kills harmful
bacteria.
SIMPLY COOKING GROUND
BEEF UNTIL IT'S BROWN IS NOT A GUARANTEE THAT IT'S FULLY COOKED.
Cook meat to an internal temperature of 160ºF.Use an accurate
digital instant-read food thermometer or T-Stick to check the
internal meat temperature.
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During
broiling, grilling, or cooking on the stove, turn meats over
at least once.
When baking, set oven no lower than 325ºF. If microwaving,
cover meats.
Midway though cooking, turn patties over and rotate the dish;
rotate a meat loaf, and stir ground meats once or twice. Let
microwaved meats stand to complete cooking process.
When cooking, do not partially grill extra meat to use later.
Once you begin cooking hamburger by any method, cook meat until
completely done to assure that all bacteria are destroyed..
Don't put cooked foods on the same plate that held raw meats.
After cooking & serving, refrigerate leftovers immediately.
Separate into small portions for fast cooling. |
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