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Physical Measurement Laboratory

Office of Weights and Measures

Culinary Temperature

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Food temperature is key to a successful recipe. For example, too high of a temperature may cause outer edges to burn while the inside remains uncooked. A cooking thermometer is an essential kitchen measurement tool. Cooking foods to appropriate temperatures eliminates harmful bacteria that cause illness and food poisoning. Understanding your oven temperature is a baking best practice! Each oven, although similarly manufactured, will have temperature differences. 

Oven Temperature | Common Cooking Temperature

Candy Making Temperature |  Safe Minimum Internal Temperatures

Orange Background, Black Lettering Oven Temperature

(approximate equivalencies)

Description

Temperature (°C)

Temperature (°F)

Cool

90 °C

200 °F

Very Slow

120 °C

250 °F

Slow

150 ° to 160 °C

300 °F to 325 °F

Moderately Slow

160 ° to 180 °C

325 °F to 350 °F

Moderate

180 ° to 190 °C

350 °F to 375 °F

Moderately Hot

190 ° to 200 °C

375 °F to 400 °F

Hot

200 ° to 230 °C

400 °F to 450 °F

Very Hot

230 ° to 260 °C

450 °F to 500 °F

 

Orange Background, Black Lettering Common Cooking Temperature

Description

Temperature

Pie Crust

220 °C

Quick Breads

200 °C

Fried Foods

190 °C

Apple Crisp

180 °C

Banana Bread

180 °C

Brownies

180 °C

Cakes

180 °C

Cookies

180 °C

Grilling Steaks

180 °C

Roasting Meat, Poultry

165 °C

Macaroni and Cheese

160 °C

Meringues

150 °C

Baked Beans, Custard

120 °C

Vegetables in Water

100 °C

* Temperatures may vary. Always follow the recipe.

 

Orange Background, Black Lettering Candy Making (Sugar) Temperature

Stage

Temperature

Cold Water Test Description

Applications

Thread

102 °C to 112 °C

Syrup forms a loose, thin, and short thread.

Sugar syrups.

Soft Ball

112 °C to 115 °C

Syrup forms a soft, pliable sticky ball, which can be flattened when removed from the water.

Butter creams, caramels, fondant, fudge, and pralines.
Firm Ball

116 °C to 120 °C

Syrup forms a firm, pliable, malleable, sticky ball, which can briefly hold its shape.

Butter creams, caramels, gummies, marshmallows, Italian meringues, nougat, and toffees.

Hard Ball

122 °C to 130 °C

Syrup forms a hard, sticky ball, which holds its shape.

Caramels, divinity, nougat, and toffees.
Soft Crack

132 °C to 143 °C

 Syrup forms stiff and firm strands, which are pliable and bends slightly before 116 °C to 120 °C Butterscotch, firm nougat, and taffy.

Hard Crack

146 °C to 155 °C

Syrup forms firm, stiff, and brittle threads, which easily break.

Brittles, hard candy, glazed fruit, lollipops, pulled/poured/spun sugar, and toffees.

Caramel

160 °C to 182 °C

Syrup forms firm, hard, and brittle strands. Most water has been removed from the syrup. Becomes transparent and changes color that can range from light golden to dark amber brown. 

Brittles, caramel-coated molds, nougatine, and pralines.

 

Orange Background, Black Lettering Safe Minimal Internal Temperature

Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.

Food

Type

Minimum Internal Temperature

Beef, Bison, Veal, Goat, and Lamb 

Steaks, Roasts, Chops

62.8 °C

Rest time: at least 3 minutes

Ground Meats and Sausage

71.1 °C

Casseroles

Meat and Meatless

73.9 °C

Chicken, Turkey and Other Poultry

All: Breasts, Whole Bird, Legs, Thighs, Wings, Ground Poultry, Giblets, Sausage, and Stuffing Inside Poultry

73.9 °C

Eggs

Raw Eggs

Cook until yolk and white are firm

Egg Dishes

(such as Frittata, quiche)

71.1 °C

Ham

Raw Ham

Fresh or Smoked (Uncooked)

62.8 °C

Rest time: at least 3 minutes

Precooked Ham 

(to Reheat)

Reheat cooked hams packaged in USDA-inspected plants to 60 °C and all others to 73.9 °C

Leftovers

Any Type

73.9 °C

Pork

Steaks, Roasts, Chops

62.8 °C

Rest time: at least 3 minutes

Ground Meats and Sausage

71.1 °C

Rabbit and Venison

Wild or Farm-raised

71.1 °C

Seafood

Fish - Whole or Filet

(such as Salmon, Tuna, Tilapia, Pollock, Bass, Cod, Catfish, Trout, etc.)

62.8 °C

Or cook until flesh is no longer translucent and separates easily with a fork

Shrimp, Lobster, Crab, and Scallops

Cook until flesh is pearly or white, and opaque

Clams, Oysters, and Mussels

Cook until shells open during cooking

* Based on USDA Food Safety and Inspection and FoodSafety.gov guidance.

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Created February 28, 2023, Updated September 28, 2023