Kitchen tips
Safe internal temperatures every home cook should know
Color is not a reliable sign of doneness. These are the temperatures to check with a food thermometer.
You cannot tell whether meat is safely cooked by its color or texture. The only reliable way is a food thermometer inserted into the thickest part of the food, away from bone and fat.
The key temperatures
| Food | Minimum internal temperature |
|---|---|
| Chicken, turkey and all poultry (whole, pieces, ground) | 165 °F / 74 °C |
| Ground beef, pork and lamb | 160 °F / 71 °C |
| Beef, pork, veal and lamb steaks, chops and roasts | 145 °F / 63 °C, then rest 3 minutes |
| Fish and shellfish | 145 °F / 63 °C |
| Egg dishes | 160 °F / 71 °C |
| Leftovers and casseroles, reheated | 165 °F / 74 °C |
These are the minimum safe temperatures recommended by the USDA and FoodSafety.gov.
Using a thermometer
- Check in the thickest part, and in several places for large pieces.
- For thin cutlets and burgers, insert the probe from the side.
- Clean the probe with hot, soapy water after each use.
In the Mescola app, steps that need a check show the target temperature, in °C or °F depending on your settings.
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