Cooking Temperature Guide
Master safe and perfect cooking temperatures for various meats and dishes
Cool red center
Warm red center
Warm pink center
Slightly pink center
No pink, fully cooked
Must reach 160°F for safety
Slight pink is safe
Rest 3 minutes
Must reach 160°F for safety
No pink, juices run clear
No pink, juices run clear
Check thickest part
Must reach 165°F for safety
Check thickest part
Must reach 165°F for safety
Flaky, opaque
Red center, seared outside
Flaky, opaque
Pink and opaque
Shell turns red
Firm and opaque
Runny yolk, set white
Firm yolk and white
Set white, runny yolk
Why Use Our Temperature Guide?
Professional cooking temperatures for perfect results every time
Comprehensive Database
Temperature guides for all major proteins and cooking methods.
Precision Cooking
Achieve perfect doneness every time with accurate temperature targets.
Food Safety
Critical safety temperatures to prevent foodborne illnesses.
Quick Reference
Fast access to cooking temperatures for any protein or method.
- Never overcook or undercook your proteins again
- Ensure food safety with proper internal temperatures
- Achieve consistent results across all cooking methods
- Professional-level precision in your home kitchen
- Quick reference for any protein or cooking technique