Cooking Time & Temperature Guide
Two things at once: the food-safety minimums (how hot it needs to get) and the practical cook times by method (how long that takes).
Safe minimum internal temperatures
| Poultry — whole, parts, or ground (chicken, turkey, duck) | 165°F (74°C) |
| Ground meat (beef, pork, lamb, veal) | 160°F (71°C) |
| Beef, pork, lamb, veal — steaks, roasts, chops | 145°F (63°C), plus a 3-minute rest |
| Fish & shellfish | 145°F (63°C), or until opaque and firm |
| Egg dishes | 160°F (71°C) |
| Leftovers & casseroles (reheating) | 165°F (74°C) |
Cooking times by method
| Protein | Method | Temp | Time | Internal temp |
|---|---|---|---|---|
| Chicken breast (boneless) | Oven | 400°F | 20–25 min | 165°F |
| Chicken breast (boneless) | Air Fryer | 380°F | 18–20 min | 165°F |
| Chicken breast (boneless) | Grill | 450°F | 6–8 min per side | 165°F |
| Chicken thighs (bone-in) | Oven | 425°F | 35–40 min | 165°F |
| Chicken thighs (bone-in) | Air Fryer | 380°F | 22–25 min | 165°F |
| Whole chicken (3–4 lb) | Oven | 375°F | ~20 min/lb (75–90 min total) | 165°F |
| Salmon fillet | Oven | 400°F | 12–15 min | 145°F |
| Salmon fillet | Air Fryer | 400°F | 8–10 min | 145°F |
| Burger patties | Grill | 450°F | 4–5 min per side | 160°F |
| Steak (1-inch) | Grill | 450–500°F | 4–5 min per side | 145°F min (often pulled at 130–135°F for medium-rare) |
| Pork chops (¾-inch, boneless) | Oven | 400°F | 12–15 min | 145°F |
| Pork chops (¾-inch, boneless) | Grill | 400°F | 4–5 min per side | 145°F |
| Shrimp | Air Fryer | 400°F | 6–8 min | Opaque & firm (145°F) |
FAQ
What internal temperature is chicken safe to eat at?
165°F (74°C) at the thickest part, per USDA guidelines, for both white and dark meat. Dark meat stays tender at that temperature; white meat can dry out if taken much past it.
Do I need a meat thermometer, or can I judge doneness by time alone?
A thermometer is far more reliable - cook times vary with the exact size and shape of a cut, starting temperature, and your oven or grill's real accuracy. Treat the times in the table as a starting estimate and confirm with a thermometer before serving.
Why do these times differ from times I've seen elsewhere?
Cook times are inherently approximate - they depend on the exact thickness and starting temperature of what you're cooking, and on how accurate your particular oven, air fryer, or grill actually runs. Always confirm the final internal temperature rather than relying on the clock alone.