Temperature guide

Safe internal temperatures

Measure the thickest part with a food thermometer. These are the minimums food-safety agencies recommend.

Chicken, turkey, duck (whole or pieces)

74°C

Minced or ground beef, lamb, pork

71°C

Beef, lamb or pork steaks, chops, roaststhen rest for 3 minutes

63°C

Fish and shellfish

63°C

Egg dishes (omelettes, quiches)

71°C

Leftovers and reheated food

74°C

Steak doneness

Rare

49–52°C

Medium rare

54–57°C

Medium

60–63°C

Medium well

66–68°C

Well done

71–76°C

Oven settings

Slow

140–150°C

Moderate

175–180°C

Moderately hot

190–200°C

Hot

210–220°C

Very hot

230–245°C

Frying and water

Deep-frying oil

175–190°C

Shallow-frying (medium-high)

160–180°C

Simmering water

85–95°C

Boiling water (at sea level)

100°C

Sugar stages

Soft ball (fudge)

112–116°C

Firm ball (caramels)

118–120°C

Hard ball (nougat)

121–130°C

Soft crack (toffee)

132–143°C

Hard crack (brittle)

149–154°C

Storage

Fridge (at or below)

5°C

Freezer (at or below)

-18°C

Bread, fully baked (inside)

93–99°C