Instant Pot Omni Pro - Probe Cooking Temperature Reference; Food Internal Temperature Guide; Red Meat Doneness Levels; USDA Safe Temperature Standards

Probe cooking temperatures
Food Type Internal temperature
Beef, pork, veal, lamb 71°C / 160°F
Ground meat and meat mixtures -
Turkey, chicken 74°C / 165°F
*Fresh beef, veal, lamb Steaks, roasts, chops 63°C / 145°F
All poultry (breasts, whole
bird, legs, thighs, wings, ° °
Poultry ground poultry, giblets, and TACT TOSSF
stuffing)
Fresh pork, including 63°C / 145°F
fresh ham
Precooked ham (to reheat)
Pork and ham (7% Reheat cooked hams
packaged in USDA- 74°C / 165°F
inspected plants
to 140 °F / 60°C.
63°C / 145°F or cook
Seafood Fish with fins until flesh is opaque
and separates easily
with a fork.
Any other servicing must be performed by an authorized representative.
USDA (2020) Safe Minimum Internal Temperature Chart. Food Safety and Inspection Service,
USA. Available at https://www.fsis.usda.gov/safetempchart [Verified 29 Sept 2020]
*Cooking with red meat
Blue-rare** Bright red center 50°C / 120°F
Rare** Cool red center 52°C / 125°F
Medium-rare Warm red center 57°C /135°F
Medium Warm pink center 63°C / 145°F
Medium-well Slightly pink center 66°C / 150°F
Well done Little or no pink 71°C/ 160°F
**Not recommended for lamb.
The USDA recommends cooking red meat to 145 °F / 63 °C and then resting it for at least
3 minutes. For food safety, ground red meat should be cooked to a minimum 160 °F /71 °C.
Always check meat's internal temperature with a thermometer.
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