Internal Temperature Cooking Chart

May 31,2024

nbsp;Learn how to read and use an Internal Meat and Cooking Thermometer.Cooking thermometers take the guesswork out of cooking, as they measure the internal temperatures of your cooked meat, poultry, seafood, baked goods, and/or casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly. Always follow internal cooking temperatures to be safe! What is the Perfect Cooking Temperature forBeef - Pork - Poultry - Fish and Seafood - Baked Goods?Great cooks use a cooking thermometer as their guide - NOT a clock. A cooking or meat thermometer should not be a sometime thing. A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, poultry, seafood, breads, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain strains of Salmonella and E. Coli O 157:H7) has been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness. Use it every time you prepare foods like beef, pork, poultry, roasts, hams, casseroles, meat loaves, egg dishes, and even your baked goods. If you don't regularly use a thermometer, you should get into the habit of using one.According to the U.S. Department of Agriculture, internal temperature is the only way to gauge whether food is sufficiently cooked. USDA research reveals that the "color test" can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably. For example, freezing and thawing may influence a meat's tendency to brown prematurely.This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer. Internal Temperature Chart:The following Internal Temperature Cooking Charts are a work in progress. I have been researching and testing recipes for many years to come up with the perfect cooking and baking internal temperatures. Remember - Great cooks use a cooking thermometer as their guide - not a clock. I welcome any help, suggestions, and advice that you could contribute on internal cooking temperatures. Please e-mail me (just click on the underlined): Linda Stradley. Thank you in advance for your help!Beef, Veal, and Lamb Internal Temperature Chart:Fahrenheit and Celsius Cooking TemperaturesFor roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone.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.Roasts - Steaks - ChopsPoultry Internal Temperature Chart:Fahrenheit and Celsius Cooking TemperaturesPlace the thermometer at the innermost portion of thigh and wing, and in the thickest part of the breast, checking the temperature at each of these locations.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.Pork Internal Temperature Chart:Fahrenheit and Celsius Cooking TemperaturesPlace the thermometer midway inside the roast away from bone. 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.Roasts - Steaks - ChopsFish and Seafood Internal Temperature Chart:Fahrenheit and Celsius Cooking TemperaturesBaked Goods Internal Temperature Chart:Fahrenheit and Celsius Cooking TemperaturesCandy or Sugar Syrup TemperatureFahrenheit and Celsius Cooking TemperaturesWhen 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. Vegetables Internal Temperature Chart:Fahrenheit and Celsius Cooking TemperaturesWater Temperature Chart (at sea level):Fahrenheit and Celsius Cooking TemperaturesCheck out my articles on How To Boil Water - Boiling Points of Water and Poaching vs. Simmering vs. Boiling. Misc.Internal Temperature Chart:Fahrenheit and Celsius Cooking