One searchable temperature guide for safe internal temps, sugar stages, chocolate tempering, kitchen processes, and sous vide — default °C with °F.
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One searchable temperature guide for safe internal temps, sugar stages, chocolate tempering, kitchen processes, and sous vide — default °C with °F.
| Food | °C | °F |
|---|---|---|
| Poultry (whole / ground) | 74 | 165 |
| Ground meats (beef/pork) | 71 | 160 |
| Beef steaks / roasts (medium) | 63* | 145* |
| Pork chops / roasts | 63* | 145* |
| Fish | 63 | 145 |
| Leftovers / casseroles | 74 | 165 |
*Many guidelines allow rest time after removing from heat. Always follow local food-safety guidance for service.
Poultry is commonly listed at 74°C / 165°F for conventional cooking. Sous vide uses time + temperature pasteurization — see the Sous vide tab.
Often targeted near 54–57°C (130–135°F) for quality, while some food-safety charts list higher minimums for certain cuts — use a thermometer and trusted guidelines.
Soft-ball is roughly 112–116°C (234–240°F). Open the Sugar tab for the full stage chart.
Ranges differ for dark, milk, and white chocolate. Use the Chocolate tab for working and cooling ranges.
No — practical kitchen references. Follow local regulations for commercial service and vulnerable diners.
Yes.