Safe minimum internal temperatures for meat, poultry, fish and eggs; the classic candy and sugar syrup stages; and a quick converter between °C, °F, Kelvin and UK gas mark for any cooking temperature.
| Food | °F | °C | Notes |
|---|---|---|---|
| Poultry (whole, pieces, ground) | 165°F | 74°C | Chicken, turkey, duck |
| Ground meats | 160°F | 71°C | Beef, pork, veal, lamb |
| Beef, veal, lamb — steaks & roasts | 145°F | 63°C | Whole/intact cuts, plus 3-min rest |
| Pork — chops & roasts | 145°F | 63°C | Plus 3-min rest |
| Fresh (raw) ham | 145°F | 63°C | Plus 3-min rest |
| Precooked ham | 165°F | 74°C | To reheat before serving |
| Fish & shellfish | 145°F | 63°C | Flesh opaque, flakes easily |
| Eggs & egg dishes | 160°F | 71°C | Yolk and white firm |
| Leftovers & casseroles | 165°F | 74°C | Reheating |
Beef & lamb doneness (steaks, roasts)
| Doneness | °F | °C |
|---|---|---|
| Rare | 120–125°F | 49–52°C |
| Medium-rare | 130–135°F | 54–57°C |
| Medium | 140–145°F | 60–63°C |
| Medium-well | 150–155°F | 66–68°C |
| Well done | 160°F+ | 71°C+ |
Rare and medium-rare sit below the ground-meat minimum but within USDA's own 145°F/63°C minimum for whole cuts — that minimum is lower for intact steaks and roasts because surface bacteria don't reach the interior the way they do once meat is ground.
| Stage | °F | °C | Used for |
|---|---|---|---|
| Thread | 230–235°F | 110–113°C | Syrups |
| Soft-ball | 235–240°F | 113–116°C | Fudge, fondant, pralines |
| Firm-ball | 244–248°F | 118–120°C | Caramels |
| Hard-ball | 250–265°F | 121–130°C | Marshmallows, nougat, taffy |
| Soft-crack | 270–290°F | 132–143°C | Toffee |
| Hard-crack | 300–310°F | 149–154°C | Brittle, lollipops |
| Caramelization | 320–350°F | 160–177°C | Caramel sauce, browned sugar |
At altitude, water (and sugar syrup) boils cooler — subtract roughly 1°F for every 500 ft above sea level (about 1°C per 275 m). See the Boiling & Freezing Point calculator for the exact drop at your elevation.
| Gas mark | °C | °F | Description |
|---|---|---|---|
| ¼ | 110°C | 225°F | Very cool |
| ½ | 120°C | 250°F | Very cool |
| 1 | 140°C | 275°F | Cool |
| 2 | 150°C | 300°F | Cool |
| 3 | 160°C | 325°F | Warm |
| 4 | 180°C | 350°F | Moderate |
| 5 | 190°C | 375°F | Moderately hot |
| 6 | 200°C | 400°F | Fairly hot |
| 7 | 220°C | 425°F | Hot |
| 8 | 230°C | 450°F | Very hot |
| 9 | 240°C | 475°F | Very hot |
K = °C + 273.15 · °F = °C × 9⁄5 + 32 · Gas mark follows the published UK table. For the fan-oven offset, see the Oven Temperature Converter.
A food-safety minimum (like 165°F for poultry) is the temperature that reliably kills harmful bacteria for that food. A doneness temperature (like 130°F for a medium-rare steak) describes texture and appearance preference for a whole cut of red meat that's already safe below the ground-meat minimum, because bacteria mostly live on the surface, not throughout the muscle.
Sugar concentration changes gradually as water boils off, so each stage covers a few degrees rather than a single point. Humidity, altitude, and thermometer placement all shift the exact number, which is why most recipes also suggest the cold-water drop test as a backup.
Yes. Water boils at a lower temperature at altitude, and sugar syrup stages track that same drop — roughly 1°F cooler for every 500 feet (about 1°C per 275 metres) above sea level.
For a whole, intact cut of beef, veal or lamb cooked as a steak or roast (not ground), yes — USDA's own safe minimum for those cuts is 145°F (63°C) with a 3-minute rest, which sits within the medium-rare to medium range. The higher 160°F ground-meat minimum exists because grinding mixes any surface bacteria all the way through the meat.
