Safe Cooking Temperatures and Candy Stages: A Fahrenheit and Celsius Chart
October 21, 2026
Cooking by temperature, instead of by time or appearance, is the most reliable way to produce safe and well-cooked food. For food safety, the US Department of Agriculture publishes minimum safe internal temperatures: 165°F (74°C) for poultry and leftovers, 160°F (71°C) for ground meats such as beef, pork, veal, and lamb, and 145°F (63°C) for whole cuts of beef, pork, veal, and lamb, with a three-minute rest time, and for fish. Other countries use similar, though sometimes slightly different, guidelines.
Temperatures in recipes may be given in Fahrenheit or Celsius. The conversion is °C = (°F − 32) ÷ 1.8, and °F = °C × 1.8 + 32.
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Measure the temperature at the thickest part of the food with a calibrated probe thermometer, avoiding bone, fat, and gristle. Color is not a reliable indicator: some meat turns brown before it is safe, and some stays pink when safe. The temperatures below are minimums for safety; many cooks cook certain foods hotter for texture, such as pulled pork (195°F to 205°F, or 90°C to 96°C), which needs to render connective tissue.
| Food | Minimum internal temperature (°F) | °C |
|---|---|---|
| Poultry (whole, parts, ground) | 165 | 74 |
| Ground beef, pork, lamb, veal | 160 | 71 |
| Beef, pork, lamb, veal steaks, chops, roasts | 145 (plus 3-minute rest) | 63 |
| Fish and shellfish | 145 | 63 |
| Eggs and egg dishes | 160 | 71 |
| Leftovers and casseroles | 165 | 74 |
| Ham (fresh or smoked, uncooked) | 145 (plus 3-minute rest) | 63 |
Carryover Cooking and Resting
Large cuts continue to cook after they leave the oven because the hot exterior transfers heat inward. A roast can rise 5°F to 15°F (3°C to 8°C) while resting, so cooks pull it out slightly early. A 4-pound roast removed at 135°F may coast to 145°F after resting 15 minutes. Resting also lets juices redistribute. Thin items like steaks and chops rise only a few degrees. Use a thermometer and pull earlier than the target when carryover is expected.
Candy and Sugar Stages
When boiling sugar syrup, the temperature indicates how much water has evaporated and thus the texture of the finished candy. Thread stage is about 230°F to 235°F (110°C to 113°C), soft ball 235°F to 245°F (113°C to 118°C) for fudge and fondant, firm ball 245°F to 250°F (118°C to 121°C) for caramels, hard ball 250°F to 266°F (121°C to 130°C) for nougat, soft crack 270°F to 290°F (132°C to 143°C) for taffy, hard crack 300°F to 310°F (149°C to 154°C) for brittle and lollipops, and caramelization begins around 320°F to 350°F (160°C to 177°C). Accuracy within 2°F matters, so test your thermometer in boiling water (212°F or 100°C at sea level).
Altitude and Boiling Point
Water boils at a lower temperature as altitude increases, about 1°F lower for every 500 feet (roughly 1°C per 300 meters). At 5,000 feet, water boils at about 202°F (94°C), so candy recipes should have their target temperatures reduced by the same amount: soft ball at sea level 240°F becomes 230°F at 5,000 feet. Food takes longer to cook in boiling water at altitude, and pressure cookers help by raising the boiling point to about 250°F (121°C) at 15 psi gauge.
Practical Tips
Calibrate thermometers in ice water (32°F or 0°C). Use instant-read thermometers for quick checks and leave-in probes for roasts. Clean probes between uses to avoid cross-contamination. Keep cold food below 40°F (4°C) and hot food above 140°F (60°C); the range between is the danger zone where bacteria multiply rapidly, so do not leave food out for more than two hours (one hour above 90°F).
Frequently Asked Questions
What is the safe temperature for chicken?
165°F (74°C) internal temperature.
What temperature is soft ball stage?
235°F to 245°F (113°C to 118°C).
What is carryover cooking?
The continued rise in internal temperature after food is removed from the heat.
Does altitude affect cooking temperatures?
Yes. Water boils at about 1°F lower for each 500 feet of elevation.
What is the danger zone?
The range from 40°F to 140°F (4°C to 60°C) where bacteria multiply quickly.