USDA-recommended internal temperatures + egg and pasta timing
| Food | °F (Safe) | °C (Safe) | Notes |
|---|---|---|---|
| Beef, Pork, Lamb, Veal — steaks, roasts, chops | 145°F | 63°C | Let rest 3 minutes |
| Ground beef / pork / lamb | 160°F | 71°C | No rest required |
| Poultry — chicken, turkey (whole or pieces) | 165°F | 74°C | Check thickest part, near bone |
| Ground poultry / stuffing | 165°F | 74°C | Always use thermometer |
| Fish & Shellfish | 145°F | 63°C | Flesh should flake and be opaque |
| Lobster, crab, shrimp | 145°F | 63°C | Shell turns red, flesh pearly white |
| Clams, oysters, mussels | 145°F | 63°C | Cook until shells open |
| Ham (fresh / uncooked) | 145°F | 63°C | Rest 3 minutes |
| Ham (pre-cooked, to reheat) | 140°F | 60°C | — |
| Leftovers & casseroles | 165°F | 74°C | — |
| Eggs (cooked dishes) | 160°F | 71°C | Yolk and white should be firm |
Lower eggs gently into already-boiling water. Start timing immediately. Transfer to ice water when done to stop cooking.
| Food | Cooking Time | Water Ratio | Notes |
|---|---|---|---|
| Spaghetti / linguine | 8–12 min | Large pot, salted | Check packet. Al dente = 1 min less |
| Penne / rigatoni | 10–13 min | Large pot, salted | Stir frequently first 2 min |
| Fresh pasta | 2–3 min | Large pot, salted | Ready when it floats |
| White rice (absorption) | 18 min | 1.5 cups water : 1 cup rice | Simmer covered, rest 5 min off heat |
| Brown rice | 40–45 min | 2 cups water : 1 cup rice | Simmer covered, rest 10 min |
| Quinoa | 15 min | 2 cups water : 1 cup quinoa | Rinse first. Rest 5 min covered |
| Couscous | 5 min (steam) | 1:1 with boiling water | Pour boiling water, cover, fluff with fork |
| Lentils (red) | 15–20 min | 3 cups water : 1 cup lentils | No soaking needed |
| Lentils (green/brown) | 25–30 min | 3 cups water : 1 cup lentils | No soaking needed |
| Chickpeas (dried) | 1–2 hours | 4 cups water : 1 cup | Soak overnight first |
| Vegetable | Boiling | Steaming | Roasting (200°C/400°F) |
|---|---|---|---|
| Broccoli / cauliflower | 4–6 min | 5–7 min | 20–25 min |
| Carrots (sliced) | 5–8 min | 8–10 min | 25–30 min |
| Potatoes (cubed) | 12–15 min | 15–18 min | 30–40 min |
| Green beans | 3–5 min | 5–7 min | 15–20 min |
| Peas (frozen) | 2–3 min | 3–5 min | — |
| Spinach / kale | 1–2 min | 3–4 min | 10–12 min (crispy) |
| Corn on the cob | 8–10 min | 10–12 min | 25–30 min |
| Beetroot (whole) | 30–45 min | 45–60 min | 45–60 min |
The colour of meat is an unreliable indicator of doneness. Chicken can appear cooked while still being undercooked internally. Ground beef can brown before reaching a safe temperature. A digital meat thermometer is the only reliable way to confirm food safety — inserted into the thickest part of the meat, away from bone, fat, and gristle.