Kitchen Logic

For most yeast loaves, bake in a 425–475°F (220–245°C) oven and finish when the crumb hits about 190–210°F (88–99°C).

Medium-rare beef is 130–135°F (54–57°C) at the center after a brief rest.

For beef doneness, aim 145°F (63°C) for steaks/roasts with a 3-minute rest; 160°F (71°C) for ground beef.

For food safety, bacteria are destroyed around 70°C/160°F+, with targets like 165°F (74°C) for poultry and 145–160°F for other meats.

A whole chicken is done at 165°F (74°C) at the thickest point; check thigh and breast, then rest 10–15 minutes.

A pork roast is done at an internal temperature of 145°F (63°C) with a 3-minute rest, measured at the thickest center.

Cook pork loin to 145°F (63°C) internal and rest 3 minutes to reach safe doneness with a juicy, slightly pink center.

Baked potato doneness temperature is 205–212°F (96–100°C) in the center for fluffy flesh and crisp skin.

Salmonella die-off temperature is 165°F/74°C for instant kill; lower heat like 150–160°F can work when held long enough.

The popcorn popping temperature is around 180°C (356°F), with most kernels finishing across roughly 170–190°C.