Is it really done?

Remember that all cooking times are approximate and the only way to really know if meat is done is to check the internal temperature.

Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:

Beef, veal, and lamb roasts and steaks, at least 145° F

Ground beef, veal, lamb, and pork, at least 160° F

All poultry, at least 165° F

All pork, at least 145° F (63° C), with a 3 minute rest time.

Happy (and Safe!) Cooking!