{"id":4460,"date":"2020-05-29T00:00:00","date_gmt":"2020-05-29T05:00:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/2007\/08\/30\/food-safe-cooking-temperatures\/"},"modified":"2021-11-29T12:18:42","modified_gmt":"2021-11-29T18:18:42","slug":"food-safe-cooking-temperatures","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/food-safe-cooking-temperatures\/","title":{"rendered":"Our Test Kitchen’s Guide to Food-Safe Cooking Temperatures"},"content":{"rendered":"Cooking is a balancing act. You need to cook meat and other foods long enough to kill germs but not so long that they dry out and lose flavor. Finding that sweet spot isn\u2019t always easy. But take a tip from the professional cooks in our Test Kitchen: Use a food thermometer to measure the internal temperature\u2014our Test Kitchen staffers love this digital thermometer from Thermoworks<\/a>.\r\n\r\nLearn how to use a food thermometer<\/a>, then compare the results with the safe temperatures listed on this page.\r\n

Test Kitchen-Recommended Temperatures<\/h2>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Ground meat and meat mixtures<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Beef, pork, veal and lamb<\/strong><\/td>\r\n160\u00b0F (71.1\u00b0C)<\/td>\r\n<\/tr>\r\n
Turkey, chicken<\/strong><\/td>\r\n165\u00b0F (73.9\u00b0C)<\/td>\r\n<\/tr>\r\n
Beef, veal and lamb \u2013 roasts, steaks and chops<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Medium-rare<\/strong><\/td>\r\n135\u00b0F (57.2\u00b0C)<\/td>\r\n<\/tr>\r\n
Medium<\/strong><\/td>\r\n140\u00b0F (60\u00b0C)<\/td>\r\n<\/tr>\r\n
Medium-well<\/strong><\/td>\r\n145\u00b0F (62.8\u00b0C)<\/td>\r\n<\/tr>\r\n
Poultry<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Whole chicken or turkey<\/strong><\/td>\r\n170-175\u00b0F (76.7-79.4\u00b0C), as measured in deepest part of thigh**<\/td>\r\n<\/tr>\r\n
Legs or thighs<\/strong><\/td>\r\n170-175\u00b0F (76.7-79.4\u00b0C), as measured in deepest part of thigh**<\/td>\r\n<\/tr>\r\n
Breast<\/strong><\/td>\r\n165\u00b0F (73.9\u00b0C)<\/td>\r\n<\/tr>\r\n
Stuffing (cooked in bird)<\/strong><\/td>\r\n165\u00b0F (73.9\u00b0C)<\/td>\r\n<\/tr>\r\n
Pork<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Chops, roasts<\/strong><\/td>\r\n145\u00b0F (62.8\u00b0C)<\/td>\r\n<\/tr>\r\n
Ham<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Fresh (raw)<\/strong><\/td>\r\n145\u00b0F (62.8\u00b0C)<\/td>\r\n<\/tr>\r\n
Precooked (to reheat)<\/strong><\/td>\r\n140\u00b0F (60\u00b0C)<\/td>\r\n<\/tr>\r\n
Egg dishes<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Egg-based entrees<\/strong><\/td>\r\n160\u00b0F (71.1\u00b0C)<\/td>\r\n<\/tr>\r\n
Custard, sauces, ice cream base<\/strong><\/td>\r\n160\u00b0F (71.1\u00b0C)<\/td>\r\n<\/tr>\r\n
Seafood<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Fin fish<\/strong><\/td>\r\nFlesh should be opaque and flake easily.<\/td>\r\n<\/tr>\r\n
Lobster, crab<\/strong><\/td>\r\nFlesh should be opaque and pearly.<\/td>\r\n<\/tr>\r\n
Scallops<\/strong><\/td>\r\nFlesh should be opaque, milky white and firm.<\/td>\r\n<\/tr>\r\n
Shrimp<\/strong><\/td>\r\nSafe to eat when flesh turns pink.<\/td>\r\n<\/tr>\r\n
Clams, oysters, mussels<\/strong><\/td>\r\nSafe to eat if shells have opened during cooking. Discard any unopened shells.<\/td>\r\n<\/tr>\r\n
Miscellaneous<\/strong><\/th>\r\n Temperature <\/strong><\/th>\r\n<\/tr>\r\n
Leftovers and casseroles<\/strong><\/td>\r\n165\u00b0F (73.9\u00b0C)<\/td>\r\n<\/tr>\r\n
Microwave dishes<\/strong><\/td>\r\n165\u00b0F (73.9\u00b0C)<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n