What is the safe internal temperature for chicken?

165°F (74°C) is the USDA safe minimum internal temperature for all poultry, including chicken breasts, thighs, and ground chicken.

What temperature is medium-rare steak?

Medium-rare steak is cooked to an internal temperature of 130–135°F (54–57°C). The USDA safe minimum for whole beef cuts is 145°F (63°C).

What is the food danger zone temperature range?

The USDA food danger zone is 40°F to 140°F (4°C to 60°C). Bacteria multiply most rapidly in this range. Perishable food should not be left in the danger zone for more than 2 hours.

What temperature does olive oil smoke?

Extra virgin olive oil has a smoke point of approximately 375°F (191°C). Refined or light olive oil smokes at a higher temperature, around 465°F (240°C).

What temperature is hard crack candy stage?

The hard crack stage in candy making is reached at 300–310°F (149–154°C). At this stage, sugar syrup forms brittle, glassy threads when dropped in cold water.

What is the safe internal temperature for pork?

The USDA recommends cooking whole pork cuts to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Ground pork should reach 160°F (71°C).

What temperature should I bake bread at?

Most breads are baked at 375–450°F (190–230°C). Bread is done when the internal temperature reaches 190–210°F (88–99°C) depending on the type.

What is a moderate oven temperature?

A moderate oven is typically 325–375°F (165–190°C). This is a common range for roasting, baking cookies, and most casseroles.

CookingTemps.com — Every Temperature You Need

Meat & Poultry

REF-001

Click any temperature to copy it to your clipboard.

Cut / Type	Rare	Med-Rare	Medium	Well Done	USDA Safe ✓
Beef (Steak)	125°F	135°F	145°F	160°F	145°F
Beef (Ground)	—	—	160°F	170°F	160°F
Beef (Roast)	125°F	135°F	145°F	160°F	145°F

USDA Verified

Safe minimum internal temperatures per USDA FSIS. Rest meat 3 min after removing from heat.

Rapid Converter

TOOL-01

Fahrenheit (°F)

°F

Celsius (°C)

°C

Kelvin (K)

Quick Presets

Formula — editing °F

°C = (°F − 32) × 5/9

K = (°F − 32) × 5/9 + 273.15

Scale

550°F max

165°F

−40°F min

Oven Temperatures

GAS MARK INCL.REF-002

Fan / convection ovens run ~25°F (14°C) hotter — reduce the listed temp or shorten cook time. Always preheat at least 15 minutes. Click any range to copy it.

GAS ½–1

Very Low

Meringues, drying herbs

GAS 1–2

Low

Slow roasts, casseroles

GAS 3–5

Moderate

Cakes, cookies, roasted vegetables

GAS 6–7

Hot

Bread, pizza dough, roasted chicken

GAS 8–9

Very Hot

Pizza, quick-sear roasts, broiling

GAS 10

Broil

Broiling, charring, finishing

°C = (°F − 32) × 5/9

Fan ovens: −25°F / −15°C from listed temp

Gas Mark 1 = 275°F / 140°C

Danger Zone

CRITICALUSDA-01

40°F – 140°F (4°C – 60°C)

This temperature range is where bacteria grow most rapidly — potentially doubling every 20 minutes. Keep cold foods cold and hot foods hot. Never leave food in this zone.

⚠ DANGER ZONE ⚠

40°F

140°F

0°F220°F

40°FRefrigerator

140°FUSDA Safe Min

140°FDanger Zone High

165°FInstant Kill (Bacteria)

Safety Rules

2-Hour Rule

Never leave perishable food in the Danger Zone for more than 2 hours total — or 1 hour if ambient temperature exceeds 90°F (32°C).

Heat It Right

When reheating leftovers, bring food to an internal temperature of 165°F (74°C) throughout — not just on the surface.

Thaw Safely

Never thaw food at room temperature. Use the refrigerator, cold running water, or the microwave. Thawing on the counter sits squarely in the Danger Zone.

Don't Double-Dip

Bacteria multiply rapidly between 40°F–140°F, doubling every 20 minutes. A 4-hour window can push benign food to dangerous levels.

USDA FSIS

Per USDA FSIS: Danger Zone (40°F–140°F)

Cooking Methods

TEMP RANGESREF-003

Each method operates within a specific temperature range. Click any range to copy. Intensity bars show heat level relative to cooking extremes.

EXTREME(2)

HIGH(3)

MEDIUM(3)

LOW(1)

Searing

EXTREME

Use a screaming-hot pan, don't crowd it

Grilling

EXTREME

Direct heat for thin cuts, indirect for thick

Roasting

HIGH

Let meat rest 10 min after removing

Deep Frying

HIGH

Monitor oil temp constantly, avoid overcrowding

Air Frying

HIGH

Shake basket halfway for even browning

Smoking

MEDIUM

Low and slow — patience is the key

Braising

MEDIUM

Sear first, then cook covered in liquid

Steaming

MEDIUM

Keep water at a steady boil, don't lift lid

Sous Vide

LOW

Precision counts — ±1°F makes a difference

Oil Smoke Points

↯ HEAT RANKINGREF-004

Heating oil past its smoke point causes it to break down, releasing harmful compounds and bitter flavours. Click any temperature to copy it. Sorted highest → lowest.

Low (<300°F)

Medium (300–374°F)

High (375–449°F)

Very High (450°F+)

#Oil / FatSmoke Point

Avocado OilHIGH

Best: Searing, stir-fryFlavour: Neutral, buttery

Safflower OilHIGH

Best: Deep fryingFlavour: Neutral

Light Olive OilHIGH

Best: Sautéing, fryingFlavour: Mild

Soybean OilHIGH

Best: Deep frying, bakingFlavour: Neutral

Peanut OilHIGH

Best: Deep frying, AsianFlavour: Mild, nutty

Canola OilMEDIUM

Best: General cooking, bakingFlavour: Neutral

Coconut Oil (Ref.)MEDIUM

Best: Sautéing, bakingFlavour: Neutral

Grapeseed OilMEDIUM

Best: Sautéing, dressingsFlavour: Clean, neutral

LardMEDIUM

Best: Frying, pastryFlavour: Savory, rich

Vegetable ShorteningMEDIUM

Best: Baking, fryingFlavour: Neutral

ButterMEDIUM

Best: Sautéing, finishingFlavour: Rich, creamy

Sesame (Toasted)LOW

Best: Finishing, AsianFlavour: Nutty, intense

Extra Virgin OliveLOW

Best: Dressings, finishingFlavour: Fruity, peppery

Flaxseed OilLOW

Best: Dressings onlyFlavour: Earthy, nutty

Walnut OilLOW

Best: Dressings, drizzleFlavour: Rich, nutty

15 oils listed · click temp to copyCULINARY SCIENCE

Sugar Stages

CANDY MAKINGREF-005

Sugar transforms dramatically with heat. Each stage unlocks different textures and uses. Use a candy thermometer — even a few degrees can change everything. Click any temperature to copy it.

Hot sugar burns are severe. Have a bowl of ice water nearby and never leave boiling sugar unattended. Keep children away from the cooking area.

220°F270°F320°F360°F

Stage 1 of 7

Thread

Texture

Thin, liquid threads

Used For

Syrups, glazes

Stage 2 of 7

Soft Ball

Texture

Soft, pliable ball

Used For

Fudge, fondant, pralines

Stage 3 of 7

Firm Ball

Texture

Firm but flexible ball

Used For

Caramels, marshmallows

Stage 4 of 7

Hard Ball

Texture

Rigid, dense ball

Used For

Nougat, gummies, rock candy

Stage 5 of 7

Soft Crack

Texture

Flexible, bends then snaps

Used For

Taffy, butterscotch

Stage 6 of 7

Hard Crack

Texture

Brittle, snaps clean

Used For

Lollipops, toffee, brittle

Stage 7 of 7

Caramel

Texture

Amber liquid, bittersweet

Used For

Caramel sauce, praline, croquembouche

🌡️ Use a candy or instant-read thermometer — no guessing🧊 Cold-water test: drop sugar in ice water to feel the stage💧 Humidity affects results — avoid rainy days for hard candy

Baking Temperatures

INTERNAL TEMPSREF-006

Internal temperature is the most reliable doneness test for baked goods — far more accurate than visual cues alone. Insert your thermometer in the centre, avoiding the pan. Click any temperature to copy it.

Breads5 items

Item	Internal Temp	Doneness Cue
Yeast Bread		Hollow sound when tapped
Sourdough		Deep crust, hollow thump
Quick Bread		Toothpick comes out clean
Dinner Rolls		Golden top, cooked through
Enriched Bread		Rich golden crust

Pastries & Cakes5 items

Item	Internal Temp	Doneness Cue
Cake		Springs back when pressed
Cheesecake		Center barely jiggles
Custard / Flan		Set at edges, slight wobble center
Brownies		Moist crumbs on toothpick
Cookies		Edges set, center soft

Insert thermometer dead-centre, not near the pan walls.

Check temp 10–15 min before the recipe's listed end time.

Fan / convection ovens: reduce oven temp by ~25°F (14°C).

Beverage Temps

SERVING GUIDEREF-007

Serving temperature dramatically affects flavour. Coffee served too hot burns; red wine too cold loses aromatics. Click any card's temperature to copy it.

❄ ICE COLD🌡 ROOM TEMP☕ VERY HOT

Coffee & Tea

HOT

Espresso

Extracted at 190–200°F

HOT

Drip Coffee

Brew at 195–205°F

HOT

Green Tea

Brew at 170–180°F

HOT

Black Tea

Brew at 200–212°F

HOT

Herbal Tea

Brew at 212°F

Beer

COLD

Light Lager

Very cold, crisp

COLD

Pilsner

Cold, refreshing

COLD

Pale Ale / IPA

Cool, aromatic

COLD

Stout / Porter

Cellar temp, full body

COLD

Belgian Strong

Cellar temp, complex

Wine

COLD

Sparkling Wine

Well chilled

COLD

White Wine

Chilled but not ice cold

COLD

Rosé

Crisp and refreshing

COLD

Light Red

Slightly cool

COLD

Full-bodied Red

Room temp (cellar)

Other

HOT

Hot Chocolate

Warm and comforting

COLD

Cold Brew

Over ice

Fun Facts

SCIENCEFYI-01

Temperature is physics. Here are some curiosities that will make you a more intentional cook — and great dinner conversation.

The Maillard reaction begins at ~280°F (138°C), creating the browned crust on bread and meat. ·· A wood-fired pizza oven runs at 800–900°F — 400°F hotter than your home oven. ·· Eggs begin to coagulate at 144°F — just a few degrees determines soft vs. hard scramble. ·· Water boils at 212°F at sea level, but only 202°F in Denver due to altitude. ·· A well-seasoned cast iron skillet can reach 700°F on a home burner — hotter than most ovens go. ·· Tempering chocolate requires precise control between 82–90°F — a 8° window for perfect snap. The Maillard reaction begins at ~280°F (138°C), creating the browned crust on bread and meat. ·· A wood-fired pizza oven runs at 800–900°F — 400°F hotter than your home oven. ·· Eggs begin to coagulate at 144°F — just a few degrees determines soft vs. hard scramble. ·· Water boils at 212°F at sea level, but only 202°F in Denver due to altitude. ·· A well-seasoned cast iron skillet can reach 700°F on a home burner — hotter than most ovens go. ·· Tempering chocolate requires precise control between 82–90°F — a 8° window for perfect snap.

FACT #01

The Maillard reaction begins at ~280°F (138°C), creating the browned crust on bread and meat.

FACT #02

A wood-fired pizza oven runs at 800–900°F — 400°F hotter than your home oven.

FACT #03

Eggs begin to coagulate at 144°F — just a few degrees determines soft vs. hard scramble.

FACT #04

Water boils at 212°F at sea level, but only 202°F in Denver due to altitude.

FACT #05

A well-seasoned cast iron skillet can reach 700°F on a home burner — hotter than most ovens go.

FACT #06

Tempering chocolate requires precise control between 82–90°F — a 8° window for perfect snap.

Why Temperature Precision Matters

At the molecular level, proteins denature, starches gelatinise, and fats oxidise all at specific temperatures. A 5°F variance can mean the difference between a perfectly seared crust and steamed grey meat — or a silky custard vs. a grainy scrambled egg.

Recommended Gear

RECOMMENDED GEARGEAR-01

The right thermometer changes everything. To help you hit the temperatures in this guide, we've rounded up some of the top-rated options based entirely on positive customer reviews. Accuracy listed is manufacturer-specified.

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