5 pro tips to master cooking times & temperatures

Cooking is a delicate balance of time and temperature. When you understand how these two elements work together, you can consistently create delicious, perfectly cooked meals.

But get them wrong? Well, that can be a recipe for disaster!

Whether you’re grilling a steak, roasting a chicken, or simmering a stew, knowing the right temperature for each type of food—and how long to cook it—can make all the difference.

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In this guide, we’ll break down the essential cooking temperature categories and explain why they matter, providing you with the knowledge to safely and effectively cook any meal.

5 pro tips to master cooking times & temperatures

Safe cooking temperatures guide

Foods generally fall into one of four temperature categories, each with its own guidelines to ensure safe and tasty results. Understanding these categories is crucial, not just for flavour and texture but for food safety as well.

165°F: High-heat essentials

Certain foods need to be cooked to an internal temperature of 165°F (74°C) to ensure they’re safe to eat. This high temperature is necessary to kill harmful bacteria that could cause foodborne illnesses.

Poultry (chicken, turkey, duck): Poultry is particularly prone to bacteria like Salmonella, so it must reach 165°F to be safe.
Stuffing that includes meat: Stuffing inside poultry or other meats needs to reach 165°F as it can absorb juices that carry bacteria.
Stuffed meats & pastas: Just like stuffing, these foods need to hit 165°F to ensure all parts are cooked thoroughly.
Dishes containing previously cooked food: If you’re reheating leftovers or a dish with precooked ingredients, bring it up to 165°F to kill any bacteria that may have developed.

Pro Tip: Always use a food thermometer to check the internal temperature of these dishes, especially in the thickest parts.

155°F: Ground meats & more

Foods in this category require cooking to at least 155°F (68°C) to ensure they’re safe to eat. This temperature is especially important for ground meats, where bacteria from the surface can be mixed throughout during the grinding process.

Ground Meat (Beef, Pork, Veal, Lamb): Grinding meat increases the surface area, allowing bacteria to spread, so cooking to 155°F is necessary.
Seafood: Certain types of ground or chopped seafood need to be cooked to 155°F to ensure safety.
Ostrich Meat: Although not as common as other meats, ostrich should be cooked to 155°F to ensure it’s safe.
Injected, Marinated, or Mechanically Tenderized Meats: These processes can introduce bacteria deeper into the meat, so a higher cooking temperature is required.
Eggs to Be Hot-Held: If you’re cooking eggs to be kept warm (like for a buffet), they need to reach 155°F to prevent bacteria growth.

Pro Tip: For ground meats, make sure to stir or flip during cooking to promote even heating and reach the correct temperature throughout.

145°F: Quick & precise cooking

Foods in this category are often best when cooked quickly and to precise temperatures. They don’t need as much heat as poultry or ground meats, but 145°F (63°C) is still necessary to ensure they’re safe to eat.

Whole seafood (fish, shellfish): Cooking seafood to 145°F helps preserve its texture while ensuring safety.
Beef, Pork, Veal, Lamb (steaks & chops): These cuts are typically more tender and benefit from being cooked to 145°F to retain moisture and flavor.
Roasts: Roasts should be cooked to 145°F, but they often benefit from a resting period to allow the juices to redistribute.
Eggs to be served immediately: If eggs are being cooked for immediate consumption, 145°F is sufficient to make them safe without overcooking.

Pro Tip: Let roasts rest for a few minutes after cooking; the internal temperature can rise slightly during this time, completing the cooking process.

135°F: Safe holding temperature

The foods in this category are usually ready-to-eat or need minimal cooking. The key here is to keep them at or above 135°F (57°C) to prevent bacterial growth.

Ready-to-Eat Hot-Held Food: Foods that are kept warm for serving, like in a buffet, should be maintained at 135°F or higher to ensure safety.
Fruits, Vegetables, Grains, and Legumes to Be Hot-Held: While these foods don’t carry the same risks as meats, keeping them at 135°F ensures they stay safe and fresh for serving.

Pro Tip: If you’re holding food for an extended period, like during a party, use chafing dishes, slow cookers, or warming trays to keep everything at the right temperature.

How to determine an accurate temperature

When it comes to cooking, precision is key, and determining the exact temperature of your food is essential for achieving perfect results. To get an accurate temperature reading, you need the right tool. In 2023, Typhur introduced the ultimate instant-read meat thermometer, designed to provide the highest level of accuracy and reliability.

Here’s what sets the Typhur InstaProbe instant-read meat thermometer apart:

NIST Certified Accuracy: This thermometer is NIST certified with an impressive ±0.5°F accuracy. This means you can trust that the temperature readings are precise, helping you cook your food to the perfect doneness every time.
Ultra-Fast Reading Speed: With a reading speed of just 0.5 seconds, this thermometer delivers instant results. No more waiting around while your food continues to cook—get the temperature reading you need in a flash.
IP67 Certified Waterproof: Built to withstand the rigors of the kitchen, this thermometer is IP67 certified waterproof. Whether you accidentally drop it in water or need to wash it off after use, it’s designed to handle moisture without any issues.
Big, Bright OLED Display: The large, bright OLED display ensures that you can easily read the temperature, even in low light or from awkward angles. It’s all about making your cooking experience as seamless and stress-free as possible.

The temperature danger zone: what you need to know

No matter how well you cook your food, it’s essential to understand the “temperature danger zone” to keep your meals safe. The temperature danger zone is between 41°F (5°C) and 135°F (57°C). In this range, bacteria can grow rapidly, doubling in number in as little as 20 minutes.

Key rules:

Keep Hot Foods Hot: If you’re serving hot food, ensure it stays above 135°F.
Cool Food Quickly: When storing leftovers, cool them down rapidly by dividing large portions into smaller containers and placing them in the fridge.
Don’t Let Food Sit Out: Perishable food should not be left out at room temperature for more than two hours (or one hour if the temperature is above 90°F).

Pro Tip: If food has been left in the danger zone for more than four hours, it’s best to discard it to avoid the risk of foodborne illness.

Using an Instant-Read Meat Thermometer: tips & techniques

Calibrate your thermometer

Before using your instant-read thermometer, ensure it is calibrated correctly. You can do this by placing it in ice water (it should read 32°F or 0°C) and in boiling water (it should read 212°F or 100°C, depending on altitude). Regular calibration ensures consistent accuracy.

Know the target temperatures

Different types of food require different internal temperatures to be safe and properly cooked. Here are some general guidelines:

Poultry (chicken, turkey): 165°F (74°C)
Ground meats (beef, pork, lamb): 160°F (71°C)
Beef, pork, lamb (steaks, chops, roasts): 145°F (63°C) with a 3-minute rest time
Fish and shellfish: 145°F (63°C)
Egg dishes: 160°F (71°C)

Insert the thermometer correctly

For accurate readings, insert the thermometer into the thickest part of the food, away from bones, fat, or gristle. For thin items like burgers, insert the probe from the side to get an accurate measure of the center temperature.

Check at multiple points

For larger cuts of meat or whole poultry, check the temperature at multiple points to ensure even cooking. This practice helps you avoid undercooked spots and ensures the entire dish is at a safe temperature.

Allow for resting time

Certain meats, like beef and pork, benefit from resting after cooking. This resting period allows the juices to redistribute throughout the meat, enhancing flavor and tenderness. During this time, the temperature can rise slightly, so factor this into your cooking plan.

Conclusion

Mastering cooking time and temperature is essential for creating delicious, safe, and nutritious meals. An instant-read meat thermometer is an invaluable tool in achieving this mastery, providing precision, versatility, and efficiency. By understanding the importance of time and temperature, and utilizing an instant-read thermometer correctly, you can elevate your cooking and ensure every meal is cooked to perfection. Whether you’re a seasoned chef or a home cook, these principles will help you achieve consistently excellent results in the kitchen.

This is a collaborative post.