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Used the free tool?Get CookBank to save recipes, convert to grams, and scale without Excel.
Try CookBank freeOne 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.