Cooking Temperatures Chart
A printable reference chart with safe meat temperatures (USDA), oven conversions, common baking temps, and candy stages. Keep it on your fridge or inside a cabinet door.
Cooking Temperature Reference
Safe Internal Meat Temperatures
Beef & Lamb
| Rare | 125°F / 52°C | Cool red center |
| Medium-Rare | 135°F / 57°C | Warm red center |
| Medium | 145°F / 63°C | Warm pink center |
| Medium-Well | 150°F / 66°C | Slightly pink |
| Well Done | 160°F / 71°C | No pink |
| Ground Beef (USDA) | 160°F / 71°C | Required minimum |
Pork
| Chops & Roasts (USDA) | 145°F / 63°C | 3-min rest |
| Ground Pork (USDA) | 160°F / 71°C | Required minimum |
| Ham (fresh) | 145°F / 63°C | 3-min rest |
| Ham (reheating) | 165°F / 74°C | Pre-cooked |
Poultry
| Chicken Breast | 165°F / 74°C | USDA minimum |
| Chicken Thigh | 175°F / 79°C | Best texture |
| Whole Chicken | 165°F / 74°C | Thickest part of thigh |
| Turkey | 165°F / 74°C | Breast; thigh to 175°F |
| Ground Poultry | 165°F / 74°C | Required minimum |
Seafood
| Fish (USDA) | 145°F / 63°C | Flakes with fork |
| Salmon (preferred) | 125°F / 52°C | Medium; translucent center |
| Shrimp & Lobster | 145°F / 63°C | Opaque & firm |
| Scallops | 130°F / 54°C | Medium-rare center |
Oven Temperature Conversions
| Description | °F | °C | Gas |
|---|---|---|---|
| Very Low / Warming | 200°F | 95°C | 1/4 |
| Low | 250°F | 120°C | 1/2 |
| Low | 275°F | 135°C | 1 |
| Moderate Low | 300°F | 150°C | 2 |
| Moderate | 325°F | 165°C | 3 |
| Moderate | 350°F | 175°C | 4 |
| Moderate Hot | 375°F | 190°C | 5 |
| Hot | 400°F | 200°C | 6 |
| Hot | 425°F | 220°C | 7 |
| Very Hot | 450°F | 230°C | 8 |
| Very Hot | 475°F | 245°C | 9 |
| Broil / Extremely Hot | 500°F | 260°C | 10 |
Common Baking Temperatures
| Item | Temperature |
|---|---|
| Cookies | 350-375°F / 175-190°C |
| Cakes | 325-350°F / 165-175°C |
| Quick Breads & Muffins | 350-400°F / 175-200°C |
| Yeast Breads | 375-425°F / 190-220°C |
| Pies | 375-425°F / 190-220°C |
| Pizza | 450-500°F / 230-260°C |
| Casseroles | 350°F / 175°C |
| Roasted Vegetables | 400-425°F / 200-220°C |
Candy / Sugar Stages
| Stage | Temp | Use |
|---|---|---|
| Thread | 230-235°F / 110-113°C | Syrup, glazes |
| Soft Ball | 235-240°F / 113-116°C | Fudge, fondant |
| Firm Ball | 245-250°F / 118-121°C | Caramels |
| Hard Ball | 250-265°F / 121-130°C | Nougat, marshmallow |
| Soft Crack | 270-290°F / 132-143°C | Taffy, butterscotch |
| Hard Crack | 300-310°F / 149-154°C | Toffee, brittles, lollipops |
| Caramel | 320-350°F / 160-177°C | Caramel sauce, spun sugar |
Related Templates
FAQ
What temperature kills bacteria in meat?
Most harmful bacteria are killed at 165°F (74°C). This is why poultry must reach this internal temperature. For beef and pork, 145°F (63°C) with a 3-minute rest is sufficient because bacteria are primarily on the surface.
Should I use an instant-read or oven-safe thermometer?
Use an instant-read thermometer to check doneness at the end of cooking. Use an oven-safe (leave-in) thermometer for roasts and large cuts where you want to monitor temperature throughout cooking without opening the oven.
What is carryover cooking and why does it matter?
Carryover cooking is the 5-10°F rise in internal temperature that occurs after removing meat from heat. The residual heat continues cooking the center. Remove meat 5°F below your target and let it rest to reach the final temperature.