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Resposta Rápida
Check internal temperature, not the air fryer dial: poultry 165°F (74°C); ground beef, pork and lamb 160°F (71°C); whole cuts of beef, pork, veal and lamb 145°F (63°C), then rest at least 3 minutes; fish 145°F (63°C); egg dishes 160°F (71°C); leftovers 165°F (74°C). Cook whole eggs until both white and yolk are firm. Shellfish have separate appearance guidance. Use a food thermometer for meat and fish; elapsed cooking time does not prove safety.
Minimum internal endpoints and required rest periods. Does not validate air-fryer settings or minutes. Whole eggs and shellfish also have specific appearance guidance in the chart.
Source section: Temperature chart: poultry, meat, seafood, eggs and leftovers. Reference checked: .
Chicken, turkey and other poultry, including ground poultry, must reach 165°F (74°C). Measure in the thickest part away from bone, and check more than one spot on large pieces. Color and clear juices do not establish this endpoint. Cooking minutes are estimates, not a substitute for a thermometer.
Whole cuts of beef, veal and lamb must reach 145°F (63°C) before removal, then rest at least 3 minutes. Ground beef and lamb must reach 160°F (71°C); ground poultry must reach 165°F (74°C). Check with a food thermometer before removal rather than assuming carryover heat will reach the endpoint.
Pork steaks, chops and roasts must reach 145°F (63°C), followed by at least 3 minutes of rest. Ground pork and pork sausage must reach 160°F (71°C). Check the actual internal temperature; the color of the center is not a substitute for the applicable endpoint.
For fish, the FoodSafety.gov chart gives 145°F (63°C), or flesh that is no longer translucent and separates easily with a fork. Use a thermometer to check thick fillets. Lower-temperature texture preferences are not equivalent to this guidance. Shrimp, lobster, crab and scallops should be pearly or white and opaque. Cook clams, oysters and mussels until their shells open; do not assign every shellfish the fish temperature rule.
Egg dishes such as frittatas and quiches must reach 160°F (71°C). For whole eggs, cook until the white and yolk are firm; a soft yolk is not the same endpoint. Reheat leftovers of any type to 165°F (74°C), rather than reusing the lower endpoint for raw steak or fish. These are internal food temperatures, not air fryer settings.
Atualizado em 30 de setembro de 2026 · Revisado por Maks