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Cooking Temperatures

A quick reference tool for the most common cooking temperatures. Open it from Side Menu -> Tools -> Cooking Temperatures.

While it's a pretty simple tool, it's handy to not have to "Google for it" when you need a quick temperature check while cooking.

Cooking Temperatures reference with search box and temperature categories

Temperatures are grouped into categories (poultry, beef, and so on) and every value is shown in both Celsius and Fahrenheit. Use the Search a food, doneness, or fry temp box at the top to jump straight to what you need.

Chip legend​

  • USDA safe min: USDA Food Safety and Inspection Service minimum internal temperature.
  • Preference: a doneness preference or technique target - not a safety recommendation.
  • Oil temp: deep-fry oil temperature, not the food's internal temperature.
  • Smoke point: the temperature at which a cooking fat begins to smoke and break down. Treat it as a ceiling rather than a target.
  • Bacteria zone: a range to avoid, not a target.
  • Rest N min: USDA-recommended rest time after cooking.

Notes​

  • Doneness rows below the USDA safe minimum are personal preference and may represent risk.
  • Always use a food thermometer in the thickest part of the food, away from bone and fat.
  • Remember carryover cooking. Meat keeps cooking after it comes off the heat, typically rising a few degrees, so for large roasts you may want to pull them a little below your target.

Safe-minimum temperatures from the USDA Food Safety and Inspection Service and FoodSafety.gov.