Cooking Temperature Guide
Guide for cooking temperature
Cooking Temperature Guide
Safe internal temperatures and oven conversion chart
Chicken (whole/parts)
Check thickest part, away from bone
165°F / 74°C
Rest: 3 minutes
Ground poultry
No rest needed for ground meat
165°F / 74°C
Rest: None
Beef steaks & roasts
145°F = medium-rare to medium
145°F / 63°C
Rest: 3 minutes
Ground beef
Well done required for ground meat
160°F / 71°C
Rest: None
Pork chops & roasts
Slightly pink inside is fine
145°F / 63°C
Rest: 3 minutes
Fish & shellfish
Flesh should be opaque and flaky
145°F / 63°C
Rest: None
Eggs (cooked)
Yolk and white should be firm
160°F / 71°C
Rest: None
Ham (raw)
Use meat thermometer always
145°F / 63°C
Rest: 3 minutes
Leftovers / casseroles
Reheat to steaming hot throughout
165°F / 74°C
Rest: None
Lamb
Pink center is acceptable
145°F / 63°C
Rest: 3 minutes
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