USDA safe minimums and chef-recommended temperatures for every meat and method. Plus a quick oven chart for °F/°C/gas mark conversion.
The USDA number is the food-safety minimum — hit this and you know any pathogens present will be inactivated. It's conservative on purpose.
The chef-recommended number is what experienced cooks actually use for the best texture and doneness. It's often lower, and relies on the cut, the source, and your willingness to accept a small risk. Ground meats, chicken, and anything served to vulnerable populations (young, elderly, pregnant, immunocompromised) should always use the USDA number.
Pull most roasts and steaks 5°F before target — carryover cooking finishes the job during the rest. The USDA allows a 3-minute rest to count toward pork and whole cuts of beef/lamb/veal.
| Label | °F | °C | Gas mark |
|---|---|---|---|
| Very low | 225 | 110 | ¼ |
| Low | 275 | 135 | 1 |
| Warm | 300 | 150 | 2 |
| Moderate | 350 | 175 | 4 |
| Moderately hot | 375 | 190 | 5 |
| Hot | 400 | 200 | 6 |
| Very hot | 425 | 220 | 7 |
| Extremely hot | 475 | 245 | 9 |
| Broil / max | 550 | 290 | 10 |
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