Safe temperatures.Your kitchen reference chart.
Reference cases, rather than guaranteed finish times. A thermometer beats any timer.
Minutes & Temps · https://minutesandtemps.com · Sources checked October 1, 2026
Read the shape first. Times assume the stated portion and preparation. Per-pound rows need multiplying by the weight. Food-specific pages include model limits and adjustments.
The final safety check: poultry and leftovers 165°F; whole beef, pork and lamb 145°F plus at least 3 minutes rest; ground red meat 160°F; fish 145°F. Egg dishes 160°F; shell eggs need firm yolks and whites. Shellfish needs its specific opaque/pearly or open-shell cue.
140°F ham applies only to precooked ham still packaged by a USDA-inspected plant. Repacked ham and leftovers need 165°F. Follow package directions for raw breaded frozen foods.
| Food | Reference shape / cut | Typical time / rest | Measurement | Safety endpoint |
|---|---|---|---|---|
| Chicken breast | Poultry | No mandatory rest | Internal | 165°F |
| Bone-in chicken breast | Poultry | No mandatory rest | Internal | 165°F |
| Chicken cutlets | Poultry | No mandatory rest | Internal | 165°F |
| Chicken tenders | Poultry | No mandatory rest | Internal | 165°F |
| Chicken wings | Poultry | No mandatory rest | Internal | 165°F |
| Chicken drumsticks | Poultry | No mandatory rest | Internal | 165°F |
| Chicken thighs | Poultry | No mandatory rest | Internal | 165°F |
| Boneless chicken thighs | Poultry | No mandatory rest | Internal | 165°F |
| Whole chicken | Poultry | No mandatory rest | Internal | 165°F |
| Chicken nuggets | Poultry | No mandatory rest | Internal | 165°F |
| Frozen chicken tenders | Poultry | No mandatory rest | Internal | 165°F |
| Chicken leg quarters | Poultry | No mandatory rest | Internal | 165°F |
| Cornish hen | Poultry | No mandatory rest | Internal | 165°F |
| Turkey breast | Poultry | No mandatory rest | Internal | 165°F |
| Duck | Poultry | No mandatory rest | Internal | 165°F |
| Duck legs | Poultry | No mandatory rest | Internal | 165°F |
| Goose | Poultry | No mandatory rest | Internal | 165°F |
| Capon | Poultry | No mandatory rest | Internal | 165°F |
| Boneless turkey breast | Poultry | No mandatory rest | Internal | 165°F |
| Turkey legs | Poultry | No mandatory rest | Internal | 165°F |
| Turkey kebabs | Poultry | No mandatory rest | Internal | 165°F |
| Duck breast | Poultry | No mandatory rest | Internal | 165°F |
| Pheasant | Poultry | No mandatory rest | Internal | 165°F |
| Guinea fowl | Poultry | No mandatory rest | Internal | 165°F |
| Chicken burgers | Poultry | No mandatory rest | Internal | 165°F |
| Ribeye steak | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| New York strip | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Porterhouse steak | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| T-bone steak | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Filet mignon | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Flank steak | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Beef burgers | Ground beef, pork and lamb | No mandatory rest | Internal | 160°F |
| Beef tenderloin | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Beef rib roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Boneless beef rib roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Rump roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Top round roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Beef kebabs | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Beef meatballs | Ground beef, pork and lamb | No mandatory rest | Internal | 160°F |
| Sirloin steak | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Rump steak | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Veal steak | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Veal rib roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Veal loin roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Pork chops | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Bone-in pork chops | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Pork tenderloin | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Bacon | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Thick-cut bacon | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Pork sausage | Ground beef, pork and lamb | No mandatory rest | Internal | 160°F |
| Pork escalope | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Back bacon | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Bacon lardons | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Chipolatas | Ground beef, pork and lamb | No mandatory rest | Internal | 160°F |
| Baby back ribs | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Spareribs | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Country-style ribs | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Bratwurst | Ground beef, pork and lamb | No mandatory rest | Internal | 160°F |
| Pork loin roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Pork shoulder | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Pork crown roast | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Spiral ham | Precooked ham | No mandatory rest | Internal | 140°F |
| Cook-before-eating ham | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Fresh ham | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Boneless ham | Precooked ham | No mandatory rest | Internal | 140°F |
| Canned ham | Precooked ham | No mandatory rest | Internal | 140°F |
| Leg of lamb | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Boneless leg of lamb | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Lamb shoulder | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Lamb chops | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Rack of lamb | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Lamb ribs | Whole cuts of beef, pork and lamb | Rest 3 min | Internal | 145°F |
| Cod | Fish | No mandatory rest | Internal | 145°F |
| Haddock | Fish | No mandatory rest | Internal | 145°F |
| Halibut | Fish | No mandatory rest | Internal | 145°F |
| Pollock | Fish | No mandatory rest | Internal | 145°F |
| Tilapia | Fish | No mandatory rest | Internal | 145°F |
| Sea bass | Fish | No mandatory rest | Internal | 145°F |
| Red snapper | Fish | No mandatory rest | Internal | 145°F |
| Trout | Fish | No mandatory rest | Internal | 145°F |
| Catfish | Fish | No mandatory rest | Internal | 145°F |
| Hake | Fish | No mandatory rest | Internal | 145°F |
| Sole | Fish | No mandatory rest | Internal | 145°F |
| Flounder | Fish | No mandatory rest | Internal | 145°F |
| Mahi mahi | Fish | No mandatory rest | Internal | 145°F |
| Salmon | Fish | No mandatory rest | Internal | 145°F |
| Sockeye salmon | Fish | No mandatory rest | Internal | 145°F |
| Coho salmon | Fish | No mandatory rest | Internal | 145°F |
| Pink salmon | Fish | No mandatory rest | Internal | 145°F |
| Chinook salmon | Fish | No mandatory rest | Internal | 145°F |
| Swordfish | Fish | No mandatory rest | Internal | 145°F |
| Tuna steak | Fish | No mandatory rest | Internal | 145°F |
| Shrimp | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Scallops | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Lobster tail | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Calamari | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Whole lobster | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Langoustines | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Oysters | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Fish sticks | Fish | No mandatory rest | Internal | 145°F |
| Egg rolls | Leftovers | No mandatory rest | Internal | 165°F |
| Dumplings | Leftovers | No mandatory rest | Internal | 165°F |
| Potstickers | Leftovers | No mandatory rest | Internal | 165°F |
| Taquitos | Leftovers | No mandatory rest | Internal | 165°F |
| Frozen burrito | Leftovers | No mandatory rest | Internal | 165°F |
| Breaded shrimp | Shellfish | No mandatory rest | Internal | Opaque / open shells |
| Frozen fish fillets | Fish | No mandatory rest | Internal | 145°F |
| Frozen pizza | Leftovers | No mandatory rest | Internal | 165°F |
| Chicken spring rolls | Poultry | No mandatory rest | Internal | 165°F |
| Pork potstickers | Leftovers | No mandatory rest | Internal | 165°F |
| Chicken dumplings | Poultry | No mandatory rest | Internal | 165°F |
| Vegetable dumplings | Leftovers | No mandatory rest | Internal | 165°F |
| Beef taquitos | Leftovers | No mandatory rest | Internal | 165°F |
| Chicken taquitos | Poultry | No mandatory rest | Internal | 165°F |
| Breaded cod | Fish | No mandatory rest | Internal | 145°F |
| Breaded haddock | Fish | No mandatory rest | Internal | 145°F |
| Cake | Eggs | No mandatory rest | Internal | 160°F |
| Cupcakes | Eggs | No mandatory rest | Internal | 160°F |
| Eggs | Eggs | No mandatory rest | Internal | 160°F |
Where this range comes from.
- FoodSafety.gov: safe minimum internal temperaturesChecked 2026-10-01
- USDA FSIS: hams and food safetyChecked 2026-10-01
- FDA: egg safetyChecked 2026-10-01
Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.