Food thermometer reference
Safe Cooking Temperatures Guide
Color and texture can tell you a lot about cooking quality, but they are not reliable safety tests. A food thermometer gives you a clear answer. The temperatures below follow current USDA Food Safety and Inspection Service guidance for home cooks.
USDA safe minimum internal temperatures
| Food | Minimum temperature | Rest time |
|---|---|---|
| Chicken, turkey, duck; whole or pieces | 165°F | None required |
| Ground poultry | 165°F | None required |
| Ground beef, pork, veal, lamb | 160°F | None required |
| Beef, pork, veal, lamb steaks/chops/roasts | 145°F | 3 minutes |
| Fish and shellfish | 145°F | None required |
| Egg dishes | 160°F | None required |
| Casseroles | 165°F | None required |
| Leftovers | 165°F | None required |
Where to place the thermometer
- Insert the probe into the thickest part of the food, away from bone, the pan, or a large pocket of fat.
- For thin foods such as burgers or cutlets, insert from the side when that gives the probe more contact with the center.
- Check more than one spot on irregularly shaped roasts or a whole bird.
- For casseroles, check the center and another dense area rather than measuring only a bubbling edge.
Safe temperature is not the same as ideal texture
A safe minimum tells you the threshold needed for food safety; some dishes intentionally cook well beyond it for texture. Chicken thighs often become more tender above 165°F, and braised beef may need substantially more cooking after it is technically safe before connective tissue softens.
The opposite is true for lean proteins. Chicken breast, pork tenderloin, and fish can dry out if they spend too long above their ideal finishing range. Measure early enough that you can stop cooking close to the target instead of checking only after the exterior looks done.
Carryover cooking
Large roasts and thick pieces continue warming after they leave the oven or pan. The amount varies with size and cooking method, so do not subtract an arbitrary number of degrees from the USDA minimum unless a tested recipe gives a specific, safe method for doing so.
The required three-minute rest for whole cuts of beef, pork, veal, and lamb is part of the USDA minimum-temperature guidance. Keep that rest separate from longer culinary resting times used to redistribute juices.
Thermometer care
- Wash the probe after contact with raw or undercooked food before inserting it again.
- Check an instant-read thermometer periodically for accuracy according to the manufacturer's instructions.
- Do not leave an instant-read thermometer in the oven unless the model is designed to stay in during cooking.
- Replace a damaged thermometer rather than guessing around an unreliable reading.
Sources
Food-safety guidance on this page is based on current U.S. government resources. Check the source directly when you need the latest official recommendation.
Put the guide to use
Use this reference alongside the exact recipe you are cooking. Ingredient amounts, equipment, and visual doneness cues on the recipe page should take priority when they are more specific.
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