Safe Minimum Internal Temperatures (USDA)
Air fryer times are always estimates — the thermometer is the truth. These are the USDA's published safe minimum internal temperatures. Measure at the thickest part of the food, away from bone.
| Food | Safe minimum | Notes |
|---|---|---|
| Beef, pork, veal & lamb (steaks, chops, roasts) | 145°F (63°C) | Rest at least 3 minutes before carving or eating |
| Ground beef, pork, veal & lamb | 160°F (72°C) | Burgers, meatballs, meatloaf |
| All poultry (whole, parts & ground) | 165°F (74°C) | Chicken, turkey, duck — breasts, thighs, wings, ground |
| Fish & shellfish | 145°F (63°C) | Or until flesh is opaque and flakes with a fork |
| Egg dishes | 160°F (72°C) | Frittatas, quiches, casseroles |
| Leftovers & casseroles | 165°F (74°C) | Reheat until steaming throughout |
| Fresh (raw) ham | 145°F (63°C) | Rest at least 3 minutes |
| Fully-cooked ham (reheating) | 140°F (60°C) | 165°F if repackaged or from an unknown source |
Source: USDA Food Safety and Inspection Service. When in doubt, cook it more — these are minimums, not targets for best texture.
Gear that makes this easier
Product suggestions below are editorial picks. See our affiliate disclosure.
- Instant-read meat thermometer — The only reliable way to know meat is safely done — every chart on this site assumes you check internal temperature.
- Air fryer parchment liners — Keeps sticky foods (wings, cookies, cinnamon rolls) from welding to the basket and makes cleanup a 10-second job.
- Oil sprayer / mister — A fine, even mist crisps breaded food without soaking it. Bottled sprays with propellant can damage nonstick coating.
- Silicone-tipped tongs — Flip food without scratching the basket's nonstick surface.