Cooking temperatures — marks in °C and °F
Temperature marks
Minimum temperatures to reach at the centre of food for safe cooking — Health Canada / USDA marks, measured with an instant-read thermometer.
Meat & poultry13
- Ground beef71 °C160 °FNo safe pink for ground meat
- Medium-rare steak63 °C145 °FRest 3 min — pink centre
- Medium steak71 °C160 °FSlightly pink
- Well-done steak77 °C170 °F
- Pork (chops, roast)71 °C160 °FA blush of pink is fine
- Veal & lamb (cuts)63 °C145 °FMedium: 71 °C — ground: 71 °C
- Fresh ham (raw)71 °C160 °F
- Cooked ham (reheat)60 °C140 °F
- Chicken/turkey (pieces)74 °C165 °FNever pink — clear juices
- Whole poultry82 °C180 °FTaken in the thigh
- Ground poultry74 °C165 °F
- Sausages71 °C160 °F74 °C if poultry
- Duck74 °C165 °FPink breast: 63 °C (resto-style)
Fish, eggs & leftovers4
- Fish70 °C158 °FOpaque flesh, flakes with a fork
- Shellfish74 °C165 °FShrimp: opaque and C-shaped
- Egg dishes (quiche, frittata)74 °C165 °F
- Leftovers & reheats74 °C165 °FBring sauces to a boil once
Baking & doneness5
- Bread93-99 °C200-210 °FSounds hollow on the crust
- Brioche / enriched doughs88 °C190 °F
- Cake96-99 °C205-210 °FToothpick comes out clean
- Cheesecake66-68 °C150-155 °FCentre still slightly jiggly
- Crème brûlée82-83 °C180-182 °F
Sugar & chocolate8
- Thread stage104-106 °C220-223 °F
- Soft ball112-116 °C234-240 °F
- Firm ball118-121 °C244-250 °F
- Soft crack132-143 °C270-290 °F
- Caramel170-178 °C340-350 °FDeep amber — burns fast, watch it
- Tempered dark chocolate31-32 °C88-90 °F
- Tempered milk chocolate29-30 °C84-86 °F
- Tempered white chocolate28-29 °C82-84 °F
Frequently asked questions
What temperature is chicken done at?
74 °C (165 °F) at the centre for pieces — never pink. Whole poultry: 82 °C deep in the thigh.
How many degrees is a medium-rare steak?
63 °C (145 °F) at the centre, then 3 min rest — pink centre. Medium: 71 °C, well done: 77 °C.
Can pork be slightly pink?
Yes — at 71 °C (160 °F) pork is safe even with a blush of pink. The dry-white-pork myth is from the '70s.
What are sugar 'stages'?
Each syrup temperature gives a texture: thread ≈ 104 °C, soft ball (fudge) ≈ 114 °C, caramel ≈ 170 °C. A candy thermometer is almost essential.
How do I know my bread is baked?
93-99 °C inside (200-210 °F) and it sounds hollow on the crust. Brioche: 88 °C.