Ai-Mei’s Temperature Chart
Ai-Mei is always having trouble deciding when to take the fish out of the oven and when her bread is actually done. So to keep things straight, she collected all of the internal temperatures she could find and put them into her internal temperature chart. She knows she isn’t the only one who is tired of putting a wooden skewer into the zucchini bread to see if the timing was correct.
| Beef | Internal Core Temperature | Pork | Internal Core Temperature | |
|---|---|---|---|---|
| Extra-rare or Blue (bleu) | 80-100° F (26-38° C) | Pork – Medium | 140-145° F (60-63° C) |
|
| Rare | 120-125° F (49-51° C) |
Pork – Well Done | 160° F and above (71° C plus) |
|
| Medium Rare | 130-135° F (55-57° C) |
Pork ribs | 180-200° F (82-93° C) |
|
| Medium | 140-145° F (60-63° C) |
Pork shoulders | 195-200° F (90-93° C) |
|
| Medium Well | 150-155° F (65-69° C) |
Brisket | 195-200° F (90-93° C) |
|
| Well Done | 160° F and above (71° C plus) |
Sausage | 160° F and above (71° C plus) | |
| Brisket | 165-175° F (74-79° C) |
Ham | 160° F and above (71° C plus) |
|
| Pot Roast | 180° F (82° C) |
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| Ground Meat | 160-165° F (71-74° C) |
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| Poultry | Internal Core Temperature | Fish | Internal Core Temperature | |
|---|---|---|---|---|
| Whole Chicken or Duck | 160-165° F (71-74° C) |
Salmon | 130-135° F (55-57° C) |
|
| Breast meat | 160-165° F (71-74° C) |
Halibut, Cod, Red Snapper, Sea Bass, Tilapia | 130-135° F (55-57° C) |
|
| Thighs, Wings, and Legs | 160-165° F (71-74° C) |
Trout | 130-135° F (55-57° C) |
|
| Whole Turkey – Oven Roasted Turkey | 165° F (74° C) |
Tuna – Swordfish – Marlin | 125° F (51° C) |
|
| Deep Fried or Cajun Fried Turkey | 170° F (in the breast) (76° C) |
Ahi Tuna (Sashimi grade) | 115-120° F (46-49° C) |
|
| Ground Poultry | 160-165° F (71-74° C) |
Scallops | 120° F (49° C) |
|
| Turkey Stuffing (Cooked alone or in turkey) | 165° F (74° C) |
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| Shrimp | 120° F (49° C) |
|||
| Medium-size | boiling 3 to 4 minutes | |||
| Large-size | boiling 5 to 7 minutes | |||
| Jumbo-size | boiling 7 to 8 minutes | |||
| Lobster | 145° F (62° C) |
|||
| Boiled or Steamed, Whole Lobster | 145° F (62° C) |
|||
| Grilled Lobster | 145° F (62° C) |
|||
| Lobster Tail | 140° F (60° C) |
|||
| Crab Cakes, Salmon Cakes | 150-155° F (65-68° C) |
| Breads | Internal Core Temperature | Pies | Internal Core Temperature | |
|---|---|---|---|---|
| Quick Breads (Breads, Muffins and Cornbread) | 200° F (93° C) |
Chocolate Cream Pie | 165° F (74° C) |
|
| Yeast Breads | 200-210° F (93-99° C) |
Custard Pie – Cream Pies | 170-175° F (76-79° C) |
|
| Soft Breads/Dinner Rolls | 180-190° F (82-88° C) |
Fruit Pies (Blueberry, Blackberry, etc.) | 175° F (79° C) |
|
| Scones | 200° F (93° C) |
Pecan Pie | 200° F (93° C) |
|
| Sourdough Breads | 200-210° F (93-99° C) |
Pumpkin Pie | 175° F (79° C) |
|
| Cinnamon Rolls | 190-200° F (87-93° C) |
Sweet Potato Pie | 175° F (79° C) |
|
| Water temperature to add yeast | 105-115° F (41-46° C) |
Meringue Pies | 160-165° F (71-74° C) |
| Cakes | Internal Core Temperature | Puddings and Custards | Internal Core Temperature | |
|---|---|---|---|---|
| Cakes | 205-209° F (93-98° C) |
Bread Pudding | 160° F (71° C) |
|
| Cupcakes | 205-209° F (93-98° C) |
Creme Brulee | 170-175° F (76-79° C) |
|
| Carrot Cake | 205-209° F (93-98° C) |
Baked Custard (Old Fashion) | 160° F (71° C) |
|
| Clafouti (with fruit) | 160° F (71° C) |
Flan | 170-175° F (76-79° C) |
|
| Devil’s Food Cake – Red Velvet Cake | 205° F (93° C) |
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| Molton Chocolate Cakes | 160° F (71° C) |
|||
| Pound Cake | 200-210° F (93-99° C) |
|||
| Tres Leches Cake, Three-Milk Cake | 200° F (93° C) |
|||
| Upside-Down Cakes | 190-200° F (87-93° C) |
|||
| Cheesecake | 150° (66° C) |
| Potatoes | Internal Core Temperature |
|---|---|
| Baked Potato | 210-212° F (98-100° C) |
| Boiled Whole Potato | 200° F (93° C) |
