Food Internal Temperature Chart

When working with foods like poultry, meat, fish, and eggs, cooking them to the right temperature is essential in preventing illness. Harmful bacteria like Salmonella and E. Coli thrive in many foods and can cause food-borne illness.

By learning the specific temperatures to follow and using a food thermometer when cooking at home, you can safely enjoy all your favorite meals without having to worry about getting sick.

ChefsTemp - Finaltouch X10

According to the U.S. Department of Agriculture (USDA), verifying the internal temperature is the only way to gauge whether your food is sufficiently cooked. Research conducted by the USDA has shown that you cannot base your opinion on the appearance of the food alone; temperature must always be checked for confirmation.

Food Safety For All

At ChefsTemp, we seek to make food safety easier and more accessible for home cooks and pro chefs alike. Our high quality and user-friendly food thermometers like the Final Touch X10 Digital Instant Read Thermometer offer anyone (regardless of cooking experience!) to practice food safety.

To make food safety even more accessible, our ChefsTemp team is sharing all of the Internal Cooking Temperature Cooking Charts that you need to know about. Whether you’re unsure of the right temperature for steak or looking for the perfect temperature for roasted veggies, we have got you covered. Print out these charts and bookmark this page so you can reference it whenever you need to!

Internal Temperature Chart

….

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

 

It’s incredibly important to use a food thermometer when cooking beef, veal, or lamb at home. Nothing spoils a fantastic evening faster than an undercooked roast. To avoid hours of wasted prep and cooking time, use the below guide to cooking temperatures for beef, veal, and lamb.

How to Take the Temperature of a Roast: Place the food thermometer midway inside of the roast, away from the bones.

What is Carry-Over Cooking? We’re glad you asked! This is the process that occurs after any food is removed from heat. The residual heat causes the food to continue cooking for 5-20 minutes, which is known as carry-over cooking.

Through carry-over cooking, steaks can get up to 5°F-10°F higher after cooking because of residual heat. Roasts and whole birds can get up to 20°F higher than they were immediately after being removed from heat. It’s important to understand this process so you can cook your foods to a safe serving temperature without drying it out and overcooking it.

Roasts – Steaks – Chops

Degree of DonenessInternal Core TemperatureInternal Description 
Extra-rare or Blue(bleu)80 to 100 degrees F
26 to 38 degrees C
deep red color and barely warmfeels soft and squishy
Rare120 to 125 degrees F
49 to 51 degrees C
center is bright red, pinkish toward the exterior portion, and warm throughoutsoft to touch
Medium Rare130 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
Medium140 to 145 degrees F
60 to 63 degrees C
center is light pink, outer portion is brown, and hot throughoutyields only slightly to the touch, beginning to firm up
Medium Well150 to 155 degrees F
65 to 69 degrees C
mostly gray-brown throughout with a hint of pink in the centerfirm to touch
Well Done160 degrees F and above
71 degrees C
steak is uniformly brown or grey throughoutfirm or hard to touch
Brisket165 to 175 degrees F
74 to 79 degrees C
If the meat pulls apart easily, the brisket is ready to serve.
Pot Roast180 degrees F
82 degrees C
If the meat pulls apart easily, the pot roast is ready to serve. Also called fork tender.
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

When it comes to cooking poultry, it’s absolutely essential to prepare the meat to a safe internal temperature. Otherwise, you open yourself up to the possibility of contracting food-borne illness through harmful bacteria like Salmonella. By using a reliable food thermometer, you can check to make sure that your poultry is safe to eat.

To check the internal temperature of poultry like chicken or duck, place your food thermometer at the innermost portion of the thigh, wing, and thickest part of the breast. Keep in mind that the bird will continue to cook after it’s removed from the heat through carry-over cooking.

During this time, the internal temperature will rise by approximately 5°F-10°F within a few minutes. You should always give your meat a few minutes to rest before checking the temperature once more.

 Internal Core TemperatureInternal Description
Dark meat160 to 165 degrees F.
71 to 74 degrees C.
Breast meat160 to 165 degrees F.
71 to 74 degrees C.
Thighs, Wings, and Legs160 to 165 degrees F.
71 to 74 degrees C.
Ground Poultry
(Chicken and Turkey)
160 to 165 degrees F.
71 to 74 degrees C.
For patties, insert the digital food thermometer through the side of the patty, all the way to the middle.
Whole Chicken or Duck160 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 the bone. Cook until juices run clear
Turkey Stuffing
(cooked alone or in turkey)
165 degrees F.
74 degrees C.
For the stuffing inside of a turkey, duck, or chicken: place the thermometer to the center of the stuffing.
Whole Turkey - Oven Roasted Turkey165 degrees F.
74 degrees C.
Juices run clear and leg moves easily.
Deep Fried or Cajun Fried Turkey170 degrees F. (in the breast)
76 degrees C.

Pork Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures

When cooking with pork, it’s essential to be mindful of safe cooking temperatures to prevent foodborne illness. Whether you’re cooking pork chops or pork tenderloin, harmful strains of bacteria like Salmonella and Listeria could live inside. By cooking your pork to the proper temperature, you can significantly reduce the risk of bacteria.

To check the internal temperature of cooked pork, you should place your food thermometer midway inside the roast and away from the bone. Remember that pork will continue to cook slightly after it’s removed from the heat, so the internal temperature will rise by approximately 5°F-10°F within a few minutes. With this in mind, make sure to allow your meat to rest for a few minutes before checking the temperature one last time.

 Internal Core TemperatureInternal Description
Medium140 to 145 degrees F.
60 to 63 degrees C.
pale pink center
Well Done160 degrees F. and abovesteak is uniformly brown throughout
Pork ribs
Pork shoulders
Brisket
180 to 200 degrees F.
82 to 93 degrees C.


195 to 200 degrees F.
90 to 93 degrees C.


195 to 200 degrees F.
90 to 93 degrees C.
Pale white to tan. Cooked medium to well done



Sausage
Raw Sausage160 degrees F.
71 degrees C.
no longer pink
Sausage (pre-cooked)140 degrees F.
60 degrees C.
Ham
Raw Ham160 degrees F.
71 degrees C.
Pre-cooked Ham140 degrees F.
60 degrees C.

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

As with any other type of meat like chicken or pork, food safety is incredibly important when cooking seafood. Different types of fish and seafood require different internal temperatures, so keeping a seafood temperature chart on hand is essential.

By learning the proper cooking temperatures and using a quality food thermometer, you can enjoy delicious seafood dishes without worrying about foodborne illness. Always keep in mind that your fish will continue to cook slightly after it’s removed from the heat, so it’s important to let it rest for a few minutes before doing a final temperature check.

 Internal Core TemperatureInternal Description
Fish
Whole - Steaks - Fillets
Fish is slightly translucent and flakes easily,
Salmon130 to 135 degrees F.
54 to 57 degrees C.
Salmon has almost do collagen. This means it will start to lose moisture more quickly than beef.
Halibut -Cod- Red Snapper- Sea Bass-Tilapia130 to 135 degrees F.
54 to 57 degrees C.
Trout135 to 140 degrees F.
57 to 60 degrees C.
Tuna - Swordfish - Marlin125 degrees F.
51 degrees C.
Cook Tuna until medium-rare (do not overcook or the meat will become dry and lose its flavor)
Ahi Tuna (Sashimi grade)115 to 120 degrees F.
46 to 49 degrees C.
Ahi Tuna is most often served rare or seared rare. This is because the longer you cook it, the more flavor and moisture it loses. Sashimi grade tuna has been flash frozen to kill any parasites.
Shrimp120 degrees F.
49 degrees C.
Cook until medium-rare and the shrimp just start to turn pink (do not overcook or the shrimp will become dry and lose its flavor).
Medium-size, boiling3 to 4 minutes
Large-size, boiling5 to 7 minutes
Jumbo-size, boiling7 to 8 minutes
Lobster145 degrees F.
62 degrees C.
Place thermometer in the tail to check the internal temperature. Lobster requires a high temperature than other fish since its muscle fibers are longer and require more heat to shrink.
Boiled or Steamed, whole Lobster145 degrees F.
62 degrees C.
Grilled Lobster145 degrees F.
62 degrees C.
Baked, Grilled or Broiled Lobster Tail - each140 degrees F.
60 degrees C.
Shell cut - piggyback lobster tail (lobster meat is exposed).
Scallops120 degrees F.
49 degrees C.
Sear, bake, or broil each side for approximately 4 minutes or until an instant-read cooking or meat thermometerinserted 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 - OystersCook clams, mussels, and oysters until their shells just open. Throw away the ones that do not open.
Crab Cakes150 to 155 degrees F.
65 to 68 degrees C.

Baked Goods Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures

If you thought that checking the temperature of your food only applied to meat, you are wrong! Cooking your baked goods to safe internal temperatures is equally as important. Many baked goods contain eggs, which can play host to harmful bacteria.

Even if your baked goods do not contain eggs, it’s important to check the temperature to ensure that your pastry gets fully cooked. From scones to cinnamon rolls, our baked goods internal temperature chart will help you bake your goods to perfection every time.

 Internal Core TemperatureInternal Description
BreadsInsert 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.
Quick Breads (Breads, Muffins and Cornbread)200 degrees F.
93 degrees C.
Yeast Breads200 to 210 degrees F.
93 to 99 degrees C.
Soft Breads/Dinner Rolls180 to 190 degrees F.
82 to 88 degrees C.
Scones200 degrees F.
93 degrees C.
Sourdough BreadsSourdough Breads200 to 210 degrees F.
93 to 99 degrees C.
Cinnamon Rolls190 to 200 degrees F.
87 to 93 degrees C.
Water temperature to add yeast105 to 115 degrees F.
41 to 46 degrees C.
Cakes - Cupcakes205 to 209 degrees F.
93 to 98 degrees C.
Insert thermometer in the center of the cake.
Carrot Cake205 to 209 degrees F.
93 to 98 degrees C.
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.
Clafouti (with fruit)160 degrees F.
71 degrees C.
Devil's Food Cake - Red Velvet Cake205 degrees F.
93 degrees C.
Molton Chocolate Cakes160 degrees F.
71 degrees C.
Pound Cake210 to 212 degrees F.
99 to 100 degrees C.
Tres Leches Cake, Three-Milk Cake200 degrees F.
93 degrees C.
Upside-Down Cakes190 to 200 degrees F.
88 to 93 degrees C.
CheesecakeWhen the internal temperature of a cheesecake rises beyond 160 degrees F. (71 degrees C.) while baking, it will always crack. To prevent this from happening, Take it out of the oven when the cheesecake reaches 150 degrees F. (65 degrees C.) at the center to avoid over baking.
PiesInsert thermometer a couple inches in from the edge of the pie.
Chocolate Cream Pie165 degrees F.
74 degrees C.
Custard Pie - Cream Pies170 to 175 degrees F.
76 to 79 degrees C.
Bake until the custard has set around edges but jiggles slightly in the center when tapped on the side with a wooden spoon.
Fruit Pies (Blueberry, Blackberry, etc.)175 degrees F.
79 degrees C.
Fruit pies should be juicy and bubbling all over, especially in its center. The pie needs to bubble if it contains a starch thickener, otherwise the starch is not going to thicken.
Pecan Pie200 degrees F.
93 degrees C.
Pumpkin Pie175 degrees F.
79 degrees C.
Sweet Potato Pie175 degrees F.
79 degrees C.
Meringue Pies160 to 165 degrees F.
71 to 74 degrees C.
Puddings and Custards:Insert thermometer in the centers. Begin checking temperature about 5 minutes before recommended time.
Bread Pudding160 degrees F.
71 degrees C.
Creme Brulee170 to 175 degrees F.
76 to 79 degrees C.
Baked Custard (Old Fashion)160 degrees F.
71 degrees C.
Flan170 to 175 degrees F.
76 to 79 degrees C.

Candy or Sugar Syrup Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures

Have you ever wanted to make your own candy or sugar syrup at home? It can be incredibly rewarding to make homemade candy, but it requires precision when it comes to temperature. Our below chart on candy or sugar syrup temperatures will tell you exactly how hot your homemade candy should be at each stage of the process.

 Internal Core TemperatureDescription:
Thread Stage230 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 Stage235 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 Stage244 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 Stage250 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 Stage270 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 Stage300 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 Stage320 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 StageUp 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

When cooking vegetables, it’s important to cook them to the right temperature. While this has less to do with food safety and more to do with taste, it’s definitely worthwhile to get your vegetable cooking temperatures right.

Without a food thermometer to gauge proper temperature, you could wind up with baked potatoes that are hard as a rock. No thank you! Use the chart below to help you make perfect veggies every time.

 Internal Core TemperatureDescription
Baked Potato210 to 212 degrees F.
98 to 100 degrees C.
Potatoes are done if tender when pierced with a fork and the internal temperature reached.
Boiled Whole Potato200 degrees F.
93 degrees C.

Water Temperature Chart (at sea level):
Fahrenheit and Celsius Cooking Temperatures

Have you ever wondered exactly how hot water needs to be to reach a simmer? Or a boil? Or to poach an egg? In this water temperature chart, we are sharing with you every important water temperature to keep in mind when cooking.

 Internal Core TemperatureDescription:
Tepid Water85 to 105 degrees F.
29 to 40 degrees C.
Water is comparable to the temperature of the human body.
Warm Water115 to 120 degrees F.
46 to 48 degrees C.
Water is touchable but not hot.
Hot Water130 to 135 degrees F.
54 to 57 degrees C.
Water too hot too touch.
Poach160 to 180 degrees F.
71 to 82 degrees C.
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.
Simmer185 to 200 degrees F.
85 to 93 degrees C.
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.
Low Simmer180 degrees F.
82 degrees C.
Slow Boil205 degrees F.
96 degrees C.
There is more movement and noticeably larger bubbles than simmering.
Rolling Boil212 degrees F.
100 degrees C.
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

Any time you cook with eggs, it’s essential to be mindful of food safety and proper cooking temperatures. We recommend always using a food thermometer like our ChefsTemp Pocket Pro to check that your dishes with eggs are safe for consumption.

The chart below provides proper internal temperatures for a variety of dishes like casseroles, egg-based sauces, and eggnog. By using this simple chart and your trusty food thermometer, you can significantly reduce the risk of foodborne illness.

 Internal Core TemperatureDescription
Casseroles and Leftovers165 to 175 degrees F.
74 to 79 degrees C.
Insert thermometer in the center.
Some times the 165 degrees F. temperature only warms the casserole, and may not be not enough for you. Then continue until 175 degrees F. is reached.
Sauces using eggs:
Hollandaise Sauce
160 degrees F.
150 degrees F.
As raw eggs carries a risk of salmonella infection. Heat the sauce to 160 degrees F. on your digital thermometer to kill bacteria.
Egg Dishes
Sauces using eggs:
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 Custard160 to 165 degrees F.
71 to 74 degrees C.