The internal temp, for everything.
Chicken, steak, pork, fish, and lamb with every doneness level, in Fahrenheit and Celsius.
Color and timing are unreliable. Internal temperature is the only measurement that tells you meat is both safe and cooked the way you want it. Pick the category, read the number, and use a probe thermometer in the thickest part.
Measure in the thickest part, away from bone. Whole cuts of beef, pork, and lamb keep rising 3 to 5 degrees while resting, so you can pull them slightly early. Levels marked USDA safe follow the official minimum internal temperatures.
Good to know
Whole cuts keep rising 3 to 5 degrees Fahrenheit after leaving the heat. Pull a steak at 130 F and it lands at medium rare after a 5 minute rest. Ground meat and poultry should hit their final temp in the pan.
Resting lets the juices redistribute. Cut immediately and they end up on the board instead of in the meat. Five minutes for steaks and chops, 15 or more for large roasts and whole birds.
Levels marked USDA safe are the official minimums. Ratings below that, like rare beef or silky 125 F salmon, are common in restaurants but carry a small extra risk. Skip them for anyone pregnant, very young, elderly, or immunocompromised.
Cooking guides
When you cook with the Pann app, each step tells you the target temperature for exactly the cut you are cooking, hands-free.