Internal Temperature Chart:

Discussion in 'Food Safety' started by realbigswede, Nov 3, 2013.



  1. Beef, Veal, and Lamb Internal Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     

    Degree of Doneness

    Internal Core Temperature

    Internal Description

    Beef - Lamb - Veal
    Roasts - Steaks - Chops

    Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature. So, pay attention to how long you let the cooked meat sit before serving.

    Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.
     

    Extra-rare or Blue (bleu)

    80 to 100 degrees F
    26 to 38 degrees C
     

    deep red color and barely warm
     

    feels soft and squishy
     

    Rare
     

    120 to 125 degrees F
    49 to 51 degrees C
     

    center is bright red, pinkish toward the exterior portion, and warm throughout
     

    soft to touch
     

    Medium Rare
     

    130 to 135 degrees F
    55 to 57 degrees C
     

    center is very pink, slightly brown toward the exterior portion, and slightly hot
     

    yields only slightly to the touch, beginning to firm up

    Medium
     

    140 to 145 degrees F
    60 to 63 degrees C
     

    center is light pink, outer portion is brown, and hot throughout
     

    yields only slightly to the touch, beginning to firm up

    Medium Well
     

    150 to 155 degrees F
    65 to 69 degrees C
     

    mostly gray-brown throughout with a hint of pink in the center

    firm to touch
     

    Well Done

     

    160 degrees F and above
    71 degrees C
     

    steak is uniformly brown or grey throughout
     

    firm or hard to touch
     

    Brisket
     

    190 to 200 degrees F
    88 to 93 degrees C
     

    If the meat pulls apart easily, the brisket is ready to serve.
     

    Ground Meat
    Patties - Meatloaf - Meatballs
     

    160 to 165 degrees F
    71 to 74 degrees C

    For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle.

     



    Poultry Internal Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     

     
    Internal Core Temperature

    Internal Description

    Poultry

    Remember that the chicken will continue to cook after it's removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat.
     

    Whole Chicken or Duck

    Dark meat
     

    Breast meat
     

    160 to 165 degrees F.
    71 to 74 degrees C.

    160 to 165 degrees F.
    71 to 74 degrees C.

    160 to 165 degrees F.
    71 to 74 degrees C.

     

    Insert it in the inner thigh area near the breast of the bird, but not touching the bone. Cook until juices run clear

    Whole Turkey
     

    165 degrees F.
    74 degrees C.
     

    Juices run clear and leg moves easily.

    A 12-pound turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.

     

    Ground Poultry
    (Chicken and Turkey)
     

    160 to 165 degrees F.
    71 to 74 degrees C.
     

    Turkey Stuffing
    (cooked alone or in turkey)
     

    165 degrees F.
    74 degrees C.
     



    Pork Internal Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     

     
    Internal Core Temperature

    Internal Description

    Pork
    Roasts - Steaks - Chops
     

    Remember that the pork will continue to cook after it's removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat.
     

    Medium

    140 to 145 degrees F.
    60 to 63 degrees C.
     

    pale pink center

    Well Done

    160 degrees F. and above

    steak is uniformly brown throughout
     

    Pork ribs - Pork shoulders - Brisket
     


    180 to 200 degrees F.
    82 to 93 degrees C.
     

    Pale white to tan. Cooked medium to well done
     
     

    Sausage

    Raw Sausage

    Sausage (pre-cooked)

     

    160 degrees F.
    71 degrees C.

    140 degrees F.
    60 degrees C.
     

    no longer pink
     

    Ham

    Raw Ham

    Pre-cooked Ham

    160 degrees F.
    71 degrees C.

    140 degrees F.
    60 degrees C.
     



    Fish and Seafood Internal Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     

     
    Internal Description

    Internal Core Temperature

    Fish
    Whole - Steaks - Fillets

    Salmon

    Halibut, Cod, Red Snapper, Tilapia and Sea Bass


    Trout

    Tuna - Swordfish - Marlin

    Ahi Tuna (Sashimi grade)

    130 to 135 degrees F.
    54 to 57 degrees C.

    130 to 135 degrees F.
    54 to 57 degrees C.

    135 to 140 degrees F.
    57 to 60 degrees C.

    125 degrees F.
    51 degrees C.

    115 to 120 degrees F.
    46 to 49 degrees C.

    Fish is slightly translucent and flakes easily,

    Salmon has almost do collagen. This means it will start to lose moisture more quickly than beef.

    Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)

    Ahi Tuna is most often served rare or seared rare. This is because the longer you cook it, the more flavor and moisture it loses. Sashimi grade tuna has been flash frozen to kill any parasites.
     
     

    Shrimp
     

    120 degrees F.
    49 degrees C.

    Cook until medium-rare and the shrimp just start to turn pink (do not overcook or the shrimp will become dry and lose its flavor). 
     

    Medium-size, boiling

    Large-size, boiling

    Jumbo-size, boiling

    3 to 4 minutes

    5 to 7 minutes

    7 to 8 minutes
     

    Lobster
     

     

    Place thermometer in the tail to check the internal temperature. Lobster requires a high temperature than other fish since its muscle fibers are longer and require more heat to shrink.
     

    Boiled or Steamed, whole Lobster

    Grilled Lobster


    Baked, Grilled or Broiled Lobster Tail - each

    175 degrees F.
    79 degrees C.

    145 degrees F.
    62 degrees C.

    135 to 140 degrees F.
    57 to 60 degrees C.

    Shell cut - piggyback lobster tail (lobster meat is exposed).
     

    Scallops

     

    120 degrees F.
    48 degrees C.

    Sear, bake, or broil each side for approximately 4 minutes or until an instant-read cooking or meat thermometer inserted into their centers reach 115 degrees F. Remove from heat. The carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees F. They should also have lost their translucence and turn opaque.
     

    Clams - Mussels - Oysters

     

    Cook clams, mussels, and oysters until their shells just open. Throw away the ones that do not open.
     

     

    Baked Goods Internal Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     

     
    Internal Description

    Internal Core Temperature

    Breads

    Quick Breads (Breads, Muffins and Cornbread)

    Yeast Breads

    Soft Breads/Dinner Rolls

    Sourdough Breads

    Cinnamon Rolls

    Water temperature to add yeast

    200 degrees F.
    93 degrees C.

    200 to 210 degrees F.
    93 to 99 degrees C.

    180 to 190 degrees F.
    82 to 88 degrees C.

    200 to 210 degrees F.
    93 to 99 degrees C.

    190 to 200 degrees F.
    87 to 93 degrees C.

    105 to 115 degrees F.
    41 to 46 degrees C.

    Insert the thermometer from the side of the bread. If the bread is in a loaf pan, insert it just above the edge of the pan directing it at a downward angle.
     

    Cakes - Cupcakes

    Carrot Cake

    Clafouti (with fruit)

    Devil's Food Cake - Red Velvet Cake

    Molten Chocolate Cakes

    Pound Cake

    Tres Leches Cake, Three-Milk Cake

    Upside-Down Cakes

    205 to 209 degrees F.
    93 to 98 degrees C.

    205 to 209 degrees F.
    93 to 98 degrees C.

    160 degrees F.
    71 degrees C.

    205 degrees F.
    93 degrees C.

    160 degrees F.
    71 degrees C.

    210 to 212 degrees F.
    99 to 100 degrees C.

    200 degrees F.
    93 degrees C.

    190 to 200 degrees F
    88 to 93 degrees C
     

    Insert thermometer in the center of the cake.

    Remember: The cooking process continues even after you remove the cake out of the oven. As the cake cools, the residual heat on the surface slowly penetrates to the middle.

    Cheesecakes

    150 degrees F.
    65 degrees C.

    When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.

     
     

    Pies

    Chocolate Cream Pie

    Custard Pie - Cream Pies

    Fruit Pies (Blueberry, Blackberry, etc.)

    Pecan Pie

    Pumpkin Pie

    Sweet Potato Pie

    Meringue Pies

    165 degrees F.
    74 degrees C.

    170 to 175 degrees F.
    76 to 79 degrees C.

    175 degrees F.
    79 degrees C.

    200 degrees F.
    93 degrees C.

    175 degrees F.
    79 degrees C.

    175 degrees F.
    79 degrees C.

    160 to 165 degrees F.
    71 to 74 degrees C.

    Insert thermometer a couple inches in from the edge of the pie.
     

    Puddings and Custards:

    Bread Pudding

    Creme Brulee

    Baked Custard (Old Fashion)

    Flan

    160 degrees F.
    71 degrees C.

    175 degrees F.
    79 degrees C.

    160 degrees F.
    71 degrees C.

    175 degrees F.
    79 degrees C.

    Insert thermometer in the centers. Begin checking temperature about 5 minutes before recommended time.
     

    Candy or Sugar Syrup Temperature
    Fahrenheit and Celsius Cooking Temperatures
     


    Internal Core Temperature:

    Description:

    Candy:

    When using a temperatures specified below are for sea level. At higher altitudes, subtract 1° F from every listed temperature for each 500 feet above sea level.
     

    Thread Stage

    230 to 235 degrees F.
    110 to 112 degrees C.

    Syrup and Binding agent for fruit pastes:
    A spoonful of sugar drizzled over a plate forms a fine, thin thread. This stage makes a syrup, not a candy.
     

    Soft-ball Stage

    235 to 240 degrees F.
    112 to 116 degrees C.

    Fudge, Fondant, Creams, Penuche, Maple, etc:
    When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.
     

    Firm-ball Stage

    244 to 248 degrees F.
    118 to 120 degrees C.

    Caramels and Divinity:
    When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape, but it still sticky, when pressed with your fingers.
     

    Hard-ball Stage

    250 to 266 degrees F.
    121 to 130 degrees C.

    Taffy and Marshmallows
    When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable.
     

    Soft-crack Stage

    270 to 290 degrees F.
    132 to 143 degrees C.

    Butterscotch and Toffee:
    When a small amount of sugar syrup is dropped into very cold water, it scan be stretched between your fingers and separates into hard but not brittle threads.
     

    Hard-crack Stage

    300 to 310 degrees F.
    149 to 154 degrees C.

    Brittles and Lollipops:
    When a small amount of sugar syrup is dropped into very cold water, it will solidify but will separates into hard brittle threads.
     

    Light Caramel Stage

    320 to 335 degrees F.
    160 to 170 degrees C.

    Glazes, coating agent
    Poured onto a white plate the syrup will be honey-golden in color.
     

    Dark Caramel Stage

    Up to 350 degrees F.
    177 degrees C.

    Watch carefully as any temperature above 350 degrees F. begins to burn the sugar and it will develop a bitter, burnt taste.
     

    Glazes, coating agent
    Poured onto a white plate the syrup will be deep reddish amber in color

     

    Vegetables Internal Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     

     
    Internal Core Temperature

    Description

    Baked Potato

    Boiled Whole Potato

    210 to 212 degrees F.
    98 to 100 degrees C.

    200 degrees F.
    93 degrees C.

    Potatoes are done if tender when pierced with a fork and the internal temperature reached.

     

    Water Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     


    Internal Core Temperature

    Description

    Check out my articles on How To Boil Water - Boiling Points of Water and Poaching vs. Simmering vs. Boiling
     

    Tepid Water

    Warm Water

    Hot Water

    Poach

    Simmer

    Slow Boil

    Boiling

    85 to 105 degrees F.
    29 to 40 degrees C.

    115 to 120 degrees F.
    46 to 48 degrees C.

    130 to 135 degrees F.
    54 to 57 degrees C.

    160 to 180 degrees F.
    71 to 82 degrees C.

    185 to 200 degrees F.
    85 to 93 degrees C.
     

    205 degrees F.
    96 degrees C.

    212 degrees F.
    100 degrees C.

    Water is comparable to the temperature of the human body.

    Water is touchable but not hot.

    Water too hot too touch.

    Poaching is "to cook an item by submerging it in a liquid that is just barely simmering." Poaching is not a rolling boil. Poaching, compared to boiling, is a much gentler technique.

    A simmer is sometimes called a "gentle boil." Small bubbles periodically rise to the surface - the gentler and slower the bubbles, the lower the temperature.

    There is more movement and noticeably larger bubbles than simmering.

    The water is rolling, bubbling, and steaming.
    High Altitude: Each 500 foot increase in altitude will cause a drop of approximately one (1) degree in the boiling point.

    Misc. Internal Temperature Chart:
    Fahrenheit and Celsius Cooking Temperatures
     


    Internal Core Temperature

    Description

    Casseroles and Leftovers

    165 degrees F.
    74 degrees C.
     

    Insert thermometer in the center.

    Egg Dishes

    160 degrees F.
    71 degrees C.
     

    When eggs are part of the recipe it is necessary that the internal temperature of the baking item reach at least 160 degrees F. (71 degrees C.) in order to kill any dangerous bacteria.
     

    Egg Nog and Ice Cream Custard

    160 to 165 degrees F.
    71 to 74 degrees C.
     


    Not my chart but I thought is was a good reference. Original here: http://whatscookingamerica.net/Information/MeatTemperatureChart.htm
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    © copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.

    My mistake.....  the Terms of Service, for use of the forum, has changed again....   

    I apologize for putting that up.....      

    Dave
     
    Last edited: Nov 3, 2013
  3. I have inserted that at the bottom.... with the website link.....
     

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