A thermometer beats any timer.
Cooking times are typical ranges. Food size, starting temperature, thickness, appliance output and loading can change the result.
Check the center
Poultry and leftovers need 165°F. Whole beef, pork and lamb cuts need 145°F followed by at least 3 minutes of rest. Ground red meat needs 160°F, and fish needs 145°F. Shellfish and shell eggs have specific USDA/FDA doneness cues. Follow the guidance shown on the food page.
Handle food safely
Thaw in the refrigerator, in cold water with a leakproof package and water changes, or using the microwave’s instructions. Cook immediately after cold-water or microwave thawing. Never thaw perishable food on the counter. Refrigerate promptly within 2 hours, or 1 hour above 90°F.
Extra care for vulnerable people
Pregnant people, young children, older adults and people with weakened immune systems should follow FDA guidance on avoiding undercooked eggs and other high-risk foods. Use pasteurized eggs for soft or runny preparations.
Unsupported cases
An unavailable time model is intentional. Do not extend a chart beyond its published cut or temperature limits and assume it stays reliable. Choose a verified method for your specific case.