Internal temperature
Internal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.
Also called Core temperature, Center temperature, Safe minimum internal temperature.
Internal temperature is the temperature at the center of a piece of food, measured with a probe thermometer. It tells you how cooked the inside is, which you cannot judge from the outside. For meat, poultry and fish, it is the best way to know food is safe. For steak and bread, it also tells you the doneness and texture you will get.
How to do it
- Use an instant-read digital thermometer or a leave-in probe.
- Push the tip into the thickest part of the food, to the center.
- Keep it away from bone, fat and gristle. Bone heats differently and gives a false reading.
- For whole poultry, check the thickest part of the thigh and the breast. For burgers and chops, go in from the side.
- Wait until the number stops moving, usually 2 to 5 seconds.
- Check more than one spot in large or uneven pieces.
- Clean the probe between readings, especially when food is still undercooked.
How to tell it is done
Safe minimum internal temperatures under USDA guidance:
| Food | Temperature |
|---|---|
| Poultry, whole or ground | 74°C (165°F) |
| Ground beef, pork, lamb | 71°C (160°F) |
| Whole cuts of beef, pork, lamb, veal | 63°C (145°F), then rest 3 minutes |
| Fish and shellfish | 63°C (145°F) |
| Egg dishes | 71°C (160°F) |
| Leftovers and casseroles | 74°C (165°F) |
The UK Food Standards Agency advises 70°C (158°F) held for 2 minutes, or until steaming hot all the way through. Bread is baked at about 90 to 99°C (195 to 210°F), depending on the loaf.
Why it works
Heat travels from the outside in. The surface can be browned or even burnt while the center is still raw. Bacteria are killed by heat over time, so measuring the coolest part, the center, shows whether the whole piece is safe.
Common mistakes
- Judging by color. Chicken can be pink at a safe temperature or white before it is safe.
- Touching bone with the probe.
- Measuring too early and cutting in to check. You lose juices.
- Forgetting carryover cooking. Large roasts rise several degrees after leaving the oven.
- Never checking the thermometer. Test it in iced water: it should read 0°C (32°F).
Related terms
- ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.
- DonenessDoneness is how far food has cooked, from rare to well done for meat. This chart gives steak temperatures and the safe minimum for each meat.
- Carryover cookingCarryover cooking is the rise in temperature inside meat after it leaves the heat. A big roast can climb 3 to 8°C (5 to 15°F), so take it out early.
- Resting meatResting meat means leaving it to stand after cooking before you slice it. Juices settle, the center finishes cooking and less liquid ends up on the board.
- Danger zoneThe danger zone is the temperature range where bacteria grow fastest, 4 to 60°C (40 to 140°F) in USDA guidance. Keep food out of it as much as you can.
- Well doneA well-done steak is cooked to 71°C (160°F) or more inside, with no pink left. It is firm and drier, but it can still be tender if you cook it right.