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* The degree of the required minimum temperature of the meat maturity are as follows:
- Red meat and poultry: 165 ° F, which is equivalent to 75 ° C, preferably left to rest in a cooking pot for three minutes after the adjournment of the fire.
- Fish and seafood: 145 ° F, which is equivalent to 63 degrees Celsius.
- Eggs: 160 ° F, which is equivalent to 72 degrees Celsius.
* Food in the oven heated to a temperature between 120 degrees C (fish and meat that we want to keep it tender), and 400 ° C (for food items required to become dry, such as bread, pasta, potatoes or fish and meat).
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