Cooking times and temperatures
How long and how hot to cook 24 everyday foods by method — oven, pan, air fryer, boil and more — plus the safe internal temperatures that matter for meat, fish and eggs.
Safe internal temperatures
These are the temperatures at which food is safe to eat, measured in the centre with a thermometer. They are the single most reliable check — more dependable than time or colour.
| Food | Celsius | Fahrenheit |
|---|---|---|
| Poultry (chicken, turkey) | 74°C | 165°F |
| Minced / ground meat | 71°C | 160°F |
| Whole cuts of beef, pork, lamb | 63°C + rest | 145°F + rest |
| Fish and seafood | 63°C | 145°F |
| Egg dishes | 71°C | 160°F |
| Leftovers and reheated food | 74°C | 165°F |
Times and temperatures by food
Chicken breast
A lean cut that dries out if overcooked — cook to temperature, not to the clock.
Chicken thigh
More forgiving than breast; stays juicy and takes a little longer.
Whole roast chicken
Roast time scales with weight; the thigh is the last part to finish.
Salmon fillet
Quick to cook; done when it turns opaque and flakes with a fork.
White fish (cod)
Delicate and fast; overcooking makes it rubbery.
Steak
Doneness is all about internal temperature; rest it before cutting.
Pork chop
Modern advice is a little pink is fine once it reaches temperature.
Beef roast
Low-and-steady roasting; pull it a few degrees early and let it rest.
Meatballs
Minced meat must be cooked right through, unlike a whole steak.
Sausages
Cook gently so the outside does not burn before the middle is done.
Bacon
Pan for speed, oven for even, hands-off crispness.
Boiled eggs
Time from the moment the water returns to a boil sets the yolk.
Poached egg
Barely-simmering water and a fresh egg give the neatest result.
Scrambled eggs
Low heat and patience keep them soft rather than dry.
White rice
The absorption method: measure the water, then leave it alone.
Pasta
Plenty of salted, boiling water; taste a piece near the end.
Boiled potatoes
Start in cold water so they cook evenly from the outside in.
Roast potatoes
Par-boil, then roast hot in oil for a crisp shell.
Sweet potato
Softer and quicker than a regular potato when roasted in cubes.
Broccoli
Steaming keeps the most colour and nutrients; roasting adds flavour.
Asparagus
Thin spears cook in minutes; thick ones need a little more.
Firm tofu
Press out water first for a firmer, crispier result.
Shrimp / prawns
Cook fast and stop as soon as they turn pink and curl.
Air-fryer chips
A little oil and a shake or two give even, crisp fries.
Times and temperatures are general home-cooking guides and vary with thickness, oven and starting temperature. For meat, fish and eggs, judge doneness with a thermometer, not the clock.
Source: Safe internal temperatures follow standard food-safety guidance (FoodSafety.gov / USDA). Times are general cooking guides. · checked 2026-09-04
Frequently asked questions
What temperature is chicken safe to eat?
Cook poultry all the way through to 74°C (165°F) in the thickest part. A cheap instant-read thermometer is the only reliable way to know — colour and time are just guides.
What are the safe internal temperatures for meat?
Whole cuts of beef, pork and lamb are safe at 63°C (145°F) with a short rest; minced or ground meat at 71°C (160°F); poultry at 74°C (165°F); and fish at 63°C (145°F) or when it flakes.
Why are these times only a guide?
Cooking time depends on thickness, starting temperature, your oven and how full the pan or air fryer is. Use the times to plan and a thermometer or a visual cue (opaque fish, clear juices) to judge when it is actually done.
Do air fryers cook faster than an oven?
Usually a little, and often at a slightly lower set temperature, because the fan moves hot air quickly around the food. Shake or turn halfway for even results.
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