Cook ground meats such as beef and pork to 160° F (71.1° C); steaks, roasts and chops, such as lamb, pork and veal, to at least 145° F (62.8° C).
Sécherstellen Buedem Rëndfleesch ze Cook ze 160 F (71.1 C); steaks, Kottletten, a Kaffi, wéi Lämmche, Schwäin, an Randbéischte, bis op d'mannst 145 F (62.8 C).