If you are baffled by the differences between Fahrenheit or Celsius or by food safety temperatures, check our conversion tables below.

Fahrenheit to Celsius Conversions

FAHRENHEIT	CELSIUS
250° F	120° C
275° F	140° C
300° F	150° C
325° F	160° C
350° F	180° C
375° F	190° C
400° F	200° C
425° F	220° C
450° F	230° C

Food Safety Temperatures

DESCRIPTION	DEGREES FAHRENHEIT
Ground Meat & Meat Mixtures
Turkey, chicken	165° F
Veal, beef, lamb, pork	160° F
Fresh Beef
Medium Rare	145° F
Medium	160° F
Well Done	170° F
Fresh Veal
Medium Rare	145° F
Medium	160° F
Well Done	170° F
Fresh Lamb
Medium Rare	145° F
Medium	160° F
Well Done	170° F
Fresh Pork
Well Done	170° F
Poultry
Chicken, Whole	180° F
Turkey, Whole	180° F
Poultry Breasts, Roasted	170° F
Poultry Thighs, Wings	180° F
Duck & Goose	180° F
Seafood
Fin fish	Cook until opaque and flakes easily with a fork
Shrimp, lobster, crab	Shell should turn red and flesh should become pearly opaque
Scallops	Flesh should turn milky white or opaque and be firm to touch
Clams, mussels, oysters	Cook until shells open; discard any unopened

Source: United States Department of Agriculture, Food Safety and Inspection Service August 1999