For most ingredients: Stop cooking ~10F/12C before desired temp. Typical rest and carry-over will increase temperature by ~10F/12C. Thicker items will take longer.
| Product | Cooked to | Final Resting Temp. | Description |
| Fresh Beef, Veal & Lamb | Rare | 135F/57C | Interior appearance shiny |
| Med Rare | 145F/63C | Deep red to pink | |
| Medium | 160F/71C | Pink to light pink | |
| Well Done | 170F/77C | Light pink line in center for med-well, no pink for well | |
| Fresh Pork | Medium | 160F/71C | Meat opaque, slight give, juices faint blush |
| Well Done | 170F/77C | Slight give, juices clear | |
| Ham | |||
| Fresh Ham | Done | 160F/71C | Slight give, light blush |
| Precooked | Done | 140F/60C | |
| Poultry | |||
| Whole birds | Done | 180F/82C | Legs easily move in socket, juices blush to clear |
| Breast | Done | 170F/77C | Meat opaque |
| Thigh, Leg, Wing | Done | 180F/82C | Meat releases from bone |
| Stuffing | Done | 165F/74C | |
| Ground Meat | |||
| Turkey/Chicken | Done | 165F/74C | Juices clear |
| Beef, Veal, Lamb, Pork | Done | 160F/71C | Juices light blush to clear |
| Seafood | |||
| Fish | Done | 145F/63C | Still moist, flesh will easily segment |
| Shrimp, Lobster, Crab, Crawfish | Done | Shells turn red, flesh becomes pearl-opaque | |
| Scallops | Done | Flesh turns milky white | |
| Clams, Mussels, Oysters | Done | Shells will open | |
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