Internal Temperature Cooking Chart
 How to use a cooking thermometer - Internal cooking temperature chart

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Internal Temperature Cooking Charts
Beef - Pork - Poultry - Fish and Seafood - Baked Goods Internal Cooking Temperatures

Great cooks use a cooking thermometer as their guide - NOT a clock.

 

Learn how to read and use an Internal Meat and Cooking Thermometer.

Cooking and Meat ThermometerCooking thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat, poultry. seafood, baked goods, and/or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly. Always follow internal cooking temperatures to be safe!

A cooking or meat thermometer should not be a "sometime thing." A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, poultry, seafood, breads, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain strains of Salmonella and E. Coli O 157:H7) have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness. Use it every time you prepare foods like beef, pork, poultry, roasts, hams, casseroles, meat loaves, egg dishes, and even your baked goods. If you don't regularly use a thermometer, you should get into the habit of using one.

According to the U.S. Department of Agriculture, internal temperature is the only way to gauge whether food is sufficiently cooked. USDA research reveals that the "color test" can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably. For example, freezing and thawing may influence a meat's tendency to brown prematurely.


How To Use a Cooking Thermometer


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Author Linda Stradley
Internal Temperature Cooking article by Linda Stradley of What's Cooking America.


 


To use a cooking or meat thermometer, insert it through the fat side of the meat, being careful not to touch bone. Bone conducts heat faster, and you'll get a false reading of the meat's temperature.

Instant-Read and Digital Thermometers: An instant-read thermometer is the best way to determine when most foods are properly cooked. The digital instant-read thermometers should be used only toward the end of the cooking time - they are not designed to remain in the food as it cooks. Most need to be inserted only a half-inch deep, so they can be used on a wider variety of foods such as burgers, pork chops, and chicken breasts. Some types can even be calibrated.

Cooking and Meat Thermometer#1 - This is the type of cooking and meat thermometer that I prefer and use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

#2 - In the past, I have also used the RT600C Thermometer (show in the photo on the right), but I prefer the ThermoWorks Thermapen Instant-Read Digital Thermomter. To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just click on the underlined: RT600C Thermometer.

To learn how internal thermometers are rated and which to purchase, read HERE.
Nine (9) instant-read thermometers were tested and evaluated according to the following criteria. They are listed in order of preference.

Meat Resting Period - Why the Resting Period is Important:  After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute.
 


The following Internal Temperature Cooking Charts are a work in progress. I have been researching and testing recipes for many years to come up with the perfect cooking and baking internal temperatures. Remember - Great cooks use a cooking thermometer as their guide - not a clock.

I welcome any help, suggestions, and advice that you could contribute on internal cooking temperatures. Please e-mail me (just click on the underlined): Linda Stradley. Thank you in advance for your help!

 


Beef, Veal, and Lamb Internal Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures

Degree of Doneness

Internal Core Temperature

Internal Description

 


Beef - Veal - Lamb
 Roasts - Steaks - Chops
 


Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature. So, pay attention to how long you let the cooked meat sit before serving.

Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.
 


Extra-rare or Blue (bleu)



80 to 100 degrees F
26 to 38 degrees C
 


deep red color and barely warm
 


feels soft and squishy
 

Rare
 


120 to 125 degrees F
 49 to 51 degrees C
 


center is bright red, pinkish toward the exterior portion, and warm throughout
 

soft to touch
 

Medium Rare
 


130 to 135 degrees F
 55 to 57 degrees C
 


center is very pink, slightly brown toward the exterior portion, and slightly hot
 

yields only slightly to the touch, beginning to firm up

Medium
 


140 to 145 degrees F
 60 to 63 degrees C
 


center is light pink, outer portion is brown, and hot throughout
 

yields only slightly to the touch, beginning to firm up


Medium Well
 


150 to 155 degrees F
 65 to 69 degrees C
 

mostly gray-brown throughout with a hint of pink in the center

firm to touch
 


Well Done

 


160 degrees F and above
 71 degrees C
 

steak is uniformly brown or grey throughout
 

firm or hard to touch
 

Ground Meat
 Patties - Meatloaf - Meatballs
 


160 to 165 degrees F
 71 to 74 degrees C

 


For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle.

 

 

 


Poultry Internal Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures
 
 

Internal Core Temperature

Internal Description


Poultry


Remember that the chicken will continue to cook after it's removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat.
 


Whole Chicken or Duck


Dark meat
 

Breast meat
 


160 to 165 degrees F.
 71 to 74 degrees C.

160 to 165 degrees F.
 71 to 74 degrees C.

160 to 165 degrees F.
 71 to 74 degrees C.

 


Insert it in the inner thigh area near the breast of the bird, but not touching bone. Cook until juices run clear

 


Turkey
 


165 degrees F.
 74 degrees C.
 


Juices run clear and leg moves easily.

A 12-pound turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.

 


Ground Poultry
(Chicken and Turkey)
 


160 to 165 degrees F.
 71 to 74 degrees C.
 

 


Stuffing
(cooked alone or in turkey)
 


165 degrees .F
 74 degrees C.
 

 

 


Pork Internal Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures
 
 

Internal Core Temperature

Internal Description

Roasts - Steaks - Chops


Remember that the pork will continue to cook after it's removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat.
 

Medium


140 to 145 degrees F.
 60 to 63 degrees C.
 

pale pink center


Well Done


160 degrees F. and above


steak is uniformly brown throughout

 
 


Pork ribs - Pork shoulders - Brisket
 


180 to 200 degrees F.
82 to 93 degrees C.
 


Pale white to tan. Cooked medium to well done
 
 


Sausage

Raw Sausage

Sausage (pre-cooked)
 



160 degrees F.
 71 degrees C.

140 degrees F.
60 degrees C.
 

no longer pink



 

 


Ham

Raw Ham

Pre-cooked Ham

 


160 degrees F.
 71 degrees C.

140 degrees F.
 60 degrees C.
 



Fish and Seafood Internal Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures
 
 

Internal Core Temperature

Internal Description
 


Remember that the pork will continue to cook after it's removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat.
 


Fish
 Whole - Steaks - Fillets
 


135 to 145 degrees F.
 57 to 63 degrees C.
 

Fish is slightly translucent and flakes easily,
 

Tuna - Swordfish - Marlin
 

125 degrees F.
 51 degrees C.


Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)
 
 


Shrimp
 

Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor). 


Medium-size, boiling

Large-size, boiling

Jumbo-size, boiling

 


3 to 4 minutes

5 to 7 minutes

7 to 8 minutes

 
 


Lobster
 

Lobster meat turns red and opaque in center when cut.


Boiled, whole - 1 lb.


Broiled, whole - 1 1/2 lbs.


Steamed, whole - 1 1/2 lbs.


Baked, tails - each


Broiled, tails - each


135 to 140 degrees F. - approximately 12 to 15 minutes
 57 to 60 degrees C.

135 to 140 degrees F. - approximately 12 to 15 minutes
 57 to 60 degrees C.

135 to 140 degrees F. - approximately 15 to 20 minutes
 57 to 60 degrees C.

140 to 145 degrees F.
60 to 63 degrees C.

140 to 145 degrees F.
60 to 63 degrees C.

 
 


Scallops

 


 


115 degrees F.
46 degrees C.


Sear, bake, or broil each side for approximately 4 minutes or until an instant-read cooking or meat thermometer inserted into their centers reach 115 degrees F. Remove from heat. The carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees F. They should also have lost their translucence and turn opaque.
 

 


Clams - Mussels - Oysters

 

Cook clams, mussels, and oysters until their shells just open. Throw away the ones that didn't open.
 

 


Baked Goods Internal Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures
 
 

Internal Core Temperature

Internal Description


Breads

Quick Breads


Yeast Breads


Soft Breads/Dinner Rolls


Cinnamon Rolls


 Water temperature to add yeast

 




200 degrees F.
93 degrees C.

200 to 210 degrees F.
 93 to 99 degrees C.

180 to 190 degrees F.
82 to 88 degrees C.

190 to 200 degrees F.
87 to 93 degrees C.

105 to 115 degrees F.
41 to 46 degrees C.


Insert the thermometer from the side of the bread. If the bread is in a loaf pan, insert it just above the edge of the pan directing it at a downward angle.

 
 


Cakes - Cupcakes


Carrot Cake


Devil's Food Cake/Red Velvet Cake


Molten Chocolate Mini Cakes


Pound Cake


Tres Leche Cake

 


205 to 209 degrees F.
 93 to 98 degrees C.

205 to 209 degrees F.
 93 to 98 degrees C.

205 degrees F.
93 degrees C.

160 degrees F.
71 degrees C.

210 to 212 degrees F.
99 to 100 degrees C.

200 degrees F.
93 degrees C.

 


Insert thermometer in the center of the cake.

Remember: The cooking process continues even after you remove the cake out of the oven. As the cake cools, the residual heat on the surface slowly penetrates to the middle.

 


Cheesecakes


150 degrees F.
65 degrees C.


When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.

 
 


Pies

Chocolate Cream Pie


Custard Pie - Cream Pies


Fruit Pies (Blueberry, Blackberry, etc.)


Pecan Pie


Pumpkin Pie


Sweet Potato Pie


Quiche


Meringue Pies

 

  


165 degrees F.
74 degrees C.

170 to 175 degrees F.
76 to 79 degrees C.

175 degrees F.
79 degrees C.

 200 degrees F.
93 degrees C.

175 degrees F.
 79 degrees C.

175 degrees F.
 79 degrees C.

160 to 165 degrees F.
71 to 74 degrees C.

160 to 165 degrees F.
71 to 74 degrees C.

 


Insert thermometer a couple inches in from the edge of the pie.
 


Puddings and Custards:

Bread Pudding


Crème Brulee


Custard


Flan

 


 

160 degrees F.
71 degrees C.

175 degrees F.
79 degrees C.

160 degrees F.
71 degrees C.

175 degrees F.
79 degrees C.

 


Insert thermometer in the centers. Begin checking temperature about 5 minutes before recommended time.
 


 


Candy or Sugar Syrup Temperature
 Fahrenheit and Celsius Cooking Temperatures
 

 

Internal Core Temperature

Description:


Candy:


When using a temperatures specified below are for sea level. At higher altitudes, subtract 1° F from every listed temperature for each 500 feet above sea level.
 


Thread Stage

 


230 to 235 degrees F.
110 to 112 degrees C.


Syrup and Binding agent for fruit pastes:
A spoonful of sugar drizzled over a plate forms a fine, thin thread. This stage makes a syrup, not a candy.
 


Soft-ball Stage

 


235 to 240 degrees F.
112 to 116 degrees C.


Fudge, Fondant, Creams, Penuche, Maple, etc:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.
 


Firm-ball Stage

 


244 to 248 degrees F.
118 to 120 degrees C.


Caramels and Divinity:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape, but it still sticky, when pressed with your fingers.
 


Hard-ball Stage

 


250 to 266 degrees F.
121 to 130 degrees C.


Taffy and Marshmallows
 When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable.
 


Soft-crack Stage

 


270 to 290 degrees F.
132 to 143 degrees C.


Butterscotch and Toffee:
When a small amount of sugar syrup is dropped into very cold water, it scan be stretched between your fingers and separates into hard but not brittle threads.
 


Hard-crack Stage

 


300 to 310 degrees F.
149 to 154 degrees C.


Brittles and Lollipops:
When a small amount of sugar syrup is dropped into very cold water, it will solidify but will separates into hard brittle threads.
 


Light Caramel Stage

 


320 to 335 degrees F.
160 to 170 degrees C.


Glazes, coating agent
Poured onto a white plate the syrup will be honey-golden in color.
 


Dark Caramel Stage


Up to 350 degrees F.
177 degrees C.

Watch carefully as any temperature above 350 degrees F. begins to burn the sugar and it will develop a bitter, burnt taste.

 


Glazes, coating agent
Poured onto a white plate the syrup will be deep reddish amber in color

 

 


Vegetables Internal Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures
 
 

Internal Core Temperature

Description


Potatoes (baked)


210 to 212 degrees F.
98 to 100 degrees C.


Potatoes are done if tender when pierced with a fork and the internal temperature reached.

 

 


Water Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures
 

 

Internal Core Temperature

Description


Tepid Water


Warm Water


Hot Water


Poach



Simmer

 

Slow Boil


Boiling


85 to 105 degrees F.
29 to 40 degrees C.

115 to 120 degrees F.
46 to 48 degrees C.

130 to 135 degrees F.
54 to 57 degrees C.

160 to 180 degrees F.
71 to 82 degrees C.


185 to 200 degrees F.
85 to 93 degrees C.
 

205 degrees F.
96 degrees C.

212 degrees F.
100 degrees C.

 


Water is comparable to the temperature of the human body.


Water is touchable but not hot.


Water too hot too touch.


Poaching is "to cook an item by submerging it in a liquid that is just barely simmering." Poaching is not a rolling boil. Poaching, compared to boiling, is a much gentler technique.

A simmer is sometimes called a "gentle boil." Small bubbles periodically rise to the surface - the gentler and slower the bubbles, the lower the temperature.

There is more movement and noticeably larger bubbles than simmering.

The water is rolling, bubbling, and steaming.
High Altitude: Each 500 foot increase in altitude will cause a drop of approximately one (1) degree in the boiling point.


 


Misc. Internal Temperature Chart:
 Fahrenheit and Celsius Cooking Temperatures
 

 

Internal Core Temperature

Description


Casseroles and Leftovers


165 degrees F.
74 degrees C.
 


Insert thermometer in the center.


Egg Dishes


160 degrees F.
71 degrees C.
 


When eggs are part of the recipe it is necessary that the internal temperature of the baking item reach at least 160 degrees F. (71 degrees C.) in order to kill any dangerous bacteria.
 


Egg Nog and Ice Cream Custard


160 to 165 degrees F.
71 to 74 degrees C.