Cheat Sheet
A compact starting point for the most popular cooks. Print it, bookmark it, or tape it to your fridge.
| Food | Recommended | Time | Link |
|---|---|---|---|
BBQ Brisket 155°–165°F / 68°–74°C • 24–48 h | 155°–165°F / 68°–74°C | 24–48 h | Open guide |
Beef Bulgogi (Korean Marinated Beef) 130°–135°F / 54°–57°C • 2–4 h | 130°–135°F / 54°–57°C | 2–4 h | Open guide |
Beef Tenderloin 129°–134°F / 54°–57°C • 3–4 h | 129°–134°F / 54°–57°C | 3–4 h | Open guide |
Bolognese (Italian Meat Sauce) 165°–170°F / 74°–77°C • 6–8 h | 165°–170°F / 74°–77°C | 6–8 h | Open guide |
Brisket 150°–155°F / 66°–68°C • 24–36 h | 150°–155°F / 66°–68°C | 24–36 h | Open guide |
Carne Asada 130°–135°F / 54°–57°C • 2–3 h | 130°–135°F / 54°–57°C | 2–3 h | Open guide |
Chuck Roast 140°–145°F / 60°–63°C • 12–18 h | 140°–145°F / 60°–63°C | 12–18 h | Open guide |
Filet Mignon & Tenderloin 129°–132°F / 54°–56°C • 90 min | 129°–132°F / 54°–56°C | 90 min | Open guide |
Korean Short Ribs (Galbi) 140°–145°F / 60°–63°C • 18 h | 140°–145°F / 60°–63°C | 18 h | Open guide |
Mongolian Beef 130°–135°F / 54°–57°C • 2–3 h | 130°–135°F / 54°–57°C | 2–3 h | Open guide |
Osso Buco (Braised Veal Shanks) 165°–170°F / 74°–77°C • 24–48 h | 165°–170°F / 74°–77°C | 24–48 h | Open guide |
Pot Roast 155°–165°F / 68°–74°C • 24–36 h | 155°–165°F / 68°–74°C | 24–36 h | Open guide |
Ribeye & Strip Steaks 129°–134°F / 54°–57°C • 90 min | 129°–134°F / 54°–57°C | 90 min | Open guide |
Roasts (Prime Rib, Tri-Tip) 133°–135°F / 56°–57°C • 6–8 h | 133°–135°F / 56°–57°C | 6–8 h | Open guide |
Short Ribs 135°–140°F / 57°–60°C • 24 h | 135°–140°F / 57°–60°C | 24 h | Open guide |
Sirloin Steaks 129°–134°F / 54°–57°C • 90 min | 129°–134°F / 54°–57°C | 90 min | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Al Pastor (Mexican Pork) 145°–150°F / 63°–66°C • 3–6 h | 145°–150°F / 63°–66°C | 3–6 h | Open guide |
Baby Back Ribs 165°–175°F / 74°–79°C • 12 h | 165°–175°F / 74°–79°C | 12 h | Open guide |
Carnitas (Mexican Pulled Pork) 165°–170°F / 74°–77°C • 16–24 h | 165°–170°F / 74°–77°C | 16–24 h | Open guide |
Char Siu (Chinese BBQ Pork) 140°–145°F / 60°–63°C • 4 h | 140°–145°F / 60°–63°C | 4 h | Open guide |
Italian Sausage 140°–145°F / 60°–63°C • 1–2 h | 140°–145°F / 60°–63°C | 1–2 h | Open guide |
Porchetta (Italian Roast Pork) 145°–150°F / 63°–66°C • 12–18 h | 145°–150°F / 63°–66°C | 12–18 h | Open guide |
Pork Belly 158°–165°F / 70°–74°C • 10–12 h | 158°–165°F / 70°–74°C | 10–12 h | Open guide |
Pork Chops 140°–145°F / 60°–63°C • 90 min | 140°–145°F / 60°–63°C | 90 min | Open guide |
Pork Shoulder 145°–150°F / 63°–66°C • 18–24 h | 145°–150°F / 63°–66°C | 18–24 h | Open guide |
Pork Tenderloin 140°–145°F / 60°–63°C • 1 h–1 h 30 min | 140°–145°F / 60°–63°C | 1 h–1 h 30 min | Open guide |
Pulled Pork 155°–165°F / 68°–74°C • 18–24 h | 155°–165°F / 68°–74°C | 18–24 h | Open guide |
St. Louis-Style Spare Ribs 150°–160°F / 66°–71°C • 18–24 h | 150°–160°F / 66°–71°C | 18–24 h | Open guide |
Tonkatsu (Japanese Breaded Pork Cutlet) 140°–145°F / 60°–63°C • 1 h 30 min–2 h | 140°–145°F / 60°–63°C | 1 h 30 min–2 h | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
BBQ Chicken 150°–155°F / 66°–68°C • 1 h 30 min–2 h | 150°–155°F / 66°–68°C | 1 h 30 min–2 h | Open guide |
Buffalo Wings 155°–160°F / 68°–71°C • 2–3 h | 155°–160°F / 68°–71°C | 2–3 h | Open guide |
Chicken Breast 140°–145°F / 60°–63°C • 90 min | 140°–145°F / 60°–63°C | 90 min | Open guide |
Chicken Fajitas 145°–150°F / 63°–66°C • 2–4 h | 145°–150°F / 63°–66°C | 2–4 h | Open guide |
Chicken Marsala 150°–155°F / 66°–68°C • 1 h 30 min–2 h | 150°–155°F / 66°–68°C | 1 h 30 min–2 h | Open guide |
Chicken Piccata 150°–155°F / 66°–68°C • 1 h 30 min–2 h | 150°–155°F / 66°–68°C | 1 h 30 min–2 h | Open guide |
Chicken Thighs 155°–160°F / 68°–71°C • 1 h 30 min–2 h | 155°–160°F / 68°–71°C | 1 h 30 min–2 h | Open guide |
Chicken Thighs & Legs 160°–165°F / 71°–74°C • 6 h | 160°–165°F / 71°–74°C | 6 h | Open guide |
Chicken Wings 160°–165°F / 71°–74°C • 1 h 30 min–2 h | 160°–165°F / 71°–74°C | 1 h 30 min–2 h | Open guide |
Coq au Vin 155°–160°F / 68°–71°C • 3–4 h | 155°–160°F / 68°–71°C | 3–4 h | Open guide |
General Tso's Chicken 150°–155°F / 66°–68°C • 1 h 30 min–2 h | 150°–155°F / 66°–68°C | 1 h 30 min–2 h | Open guide |
Orange Chicken 150°–155°F / 66°–68°C • 1 h 30 min–2 h | 150°–155°F / 66°–68°C | 1 h 30 min–2 h | Open guide |
Teriyaki Chicken 155°–160°F / 68°–71°C • 1 h 30 min | 155°–160°F / 68°–71°C | 1 h 30 min | Open guide |
Whole Chicken 150°–155°F / 66°–68°C • 3 h 30 min–4 h | 150°–155°F / 66°–68°C | 3 h 30 min–4 h | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Turkey Breast 145°–149°F / 63°–65°C • 2 h 30 min–3 h | 145°–149°F / 63°–65°C | 2 h 30 min–3 h | Open guide |
Turkey Leg & Thigh 150°–155°F / 66°–68°C • 6–8 h | 150°–155°F / 66°–68°C | 6–8 h | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Duck Breast 136°–140°F / 58°–60°C • 90 min | 136°–140°F / 58°–60°C | 90 min | Open guide |
Duck Leg (Confit) 160°–165°F / 71°–74°C • 8–10 h | 160°–165°F / 71°–74°C | 8–10 h | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Lamb Chops & Rack 130°–135°F / 54°–57°C • 1 h 30 min–2 h | 130°–135°F / 54°–57°C | 1 h 30 min–2 h | Open guide |
Lamb Leg 130°–135°F / 54°–57°C • 6–8 h | 130°–135°F / 54°–57°C | 6–8 h | Open guide |
Lamb Shanks 170°–175°F / 77°–79°C • 18–24 h | 170°–175°F / 77°–79°C | 18–24 h | Open guide |
Lamb Shoulder 140°–145°F / 60°–63°C • 18–24 h | 140°–145°F / 60°–63°C | 18–24 h | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Black Cod (Sablefish) 120°–125°F / 49°–52°C • 45–60 min | 120°–125°F / 49°–52°C | 45–60 min | Open guide |
Branzino (European Sea Bass) 120°–125°F / 49°–52°C • 40–50 min | 120°–125°F / 49°–52°C | 40–50 min | Open guide |
Cioppino (Italian-American Seafood Stew) 125°–130°F / 52°–54°C • 30–45 min | 125°–130°F / 52°–54°C | 30–45 min | Open guide |
Cod 127°–135°F / 53°–57°C • 35–45 min | 127°–135°F / 53°–57°C | 35–45 min | Open guide |
Halibut 125°–130°F / 52°–54°C • 40–50 min | 125°–130°F / 52°–54°C | 40–50 min | Open guide |
Miso Cod 120°–125°F / 49°–52°C • 30 min | 120°–125°F / 49°–52°C | 30 min | Open guide |
Salmon 118°–122°F / 48°–50°C • 45–60 min | 118°–122°F / 48°–50°C | 45–60 min | Open guide |
Sea Bass 125°–130°F / 52°–54°C • 40–50 min | 125°–130°F / 52°–54°C | 40–50 min | Open guide |
Tuna 105°–110°F / 41°–43°C • 30 min | 105°–110°F / 41°–43°C | 30 min | Open guide |
White Fish (Halibut, Cod) 125°F / 52°C • 30 min | 125°F / 52°C | 30 min | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Lobster 135°–140°F / 57°–60°C • 25 min | 135°–140°F / 57°–60°C | 25 min | Open guide |
Scallops 122°F / 50°C • 30 min | 122°F / 50°C | 30 min | Open guide |
Shrimp 135°–138°F / 57°–59°C • 15 min | 135°–138°F / 57°–59°C | 15 min | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Egg Custard & Bites 172°F / 78°C • 1 h | 172°F / 78°C | 1 h | Open guide |
Poached Eggs 145°–147°F / 63°–64°C • 45 min–1 h | 145°–147°F / 63°–64°C | 45 min–1 h | Open guide |
Soft & Poached Eggs 145°–147°F / 63°–64°C • 60–75 min | 145°–147°F / 63°–64°C | 60–75 min | Open guide |
| Food | Recommended | Time | Link |
|---|---|---|---|
Asian Greens (Bok Choy) 180°–183°F / 82°–84°C • 20 min | 180°–183°F / 82°–84°C | 20 min | Open guide |
Asparagus 180°–183°F / 82°–84°C • 30 min | 180°–183°F / 82°–84°C | 30 min | Open guide |
Brussels Sprouts 183°F / 84°C • 1 h | 183°F / 84°C | 1 h | Open guide |
Corn on the Cob 183°–185°F / 84°–85°C • 30–40 min | 183°–185°F / 84°–85°C | 30–40 min | Open guide |
Greens & Crucifers 176°–178°F / 80°–81°C • 15–20 min | 176°–178°F / 80°–81°C | 15–20 min | Open guide |
Potatoes 183°–185°F / 84°–85°C • 1 h–1 h 30 min | 183°–185°F / 84°–85°C | 1 h–1 h 30 min | Open guide |
Root Vegetables (Carrots, Potatoes) 183°–185°F / 84°–85°C • 60–90 min | 183°–185°F / 84°–85°C | 60–90 min | Open guide |
Temps and times are starting points—thickness, packaging, and equipment vary. Always follow our Food Safety guidance, and use the individual guides for pasteurization notes and finishing techniques.