| Food | Health Canada | USDA (United States) |
|---|---|---|
| Chicken and turkey pieces (breasts, thighs, wings) | 74°C / 165°F | 74°C / 165°F |
| Whole chicken or turkey | 82°C / 180°F | 74°C / 165°F |
| Ground poultry | 74°C / 165°F | 74°C / 165°F |
| Frozen raw breaded chicken (nuggets, strips) | 74°C / 165°F | 74°C / 165°F |
| Ground beef, pork, veal, lamb (burgers, sausages) | 71°C / 160°F | 71°C / 160°F |
| Beef, veal, lamb steaks and roasts | 63°C / 145°F medium-rare 71°C / 160°F medium | 63°C / 145°F + 3 min rest |
| Pork chops, loin, ribs | 71°C / 160°F | 63°C / 145°F + 3 min rest |
| Fish | 70°C / 158°F | 63°C / 145°F |
| Shrimp, crab, scallops | 74°C / 165°F | Until flesh is pearly and opaque |
| Egg dishes (frittata, quiche) | 74°C / 165°F | 71°C / 160°F |
| Leftovers and hot dogs | 74°C / 165°F | 74°C / 165°F |
Figures from Health Canada's safe internal cooking temperatures and the USDA/FoodSafety.gov safe minimum temperature chart. See Sources.
How to take a reading in an air fryer
- Pull the basket out and set it on a heat-safe surface. Don't measure through the basket holes.
- Insert the probe into the thickest part of the food from the side, so the tip sits in the centre.
- Keep the tip away from bone, fat and the hot basket, which all read differently.
- For several pieces, check the largest one. If it's done, the smaller ones are too.
- If it's short, slide the basket back and check again after 2–3 minutes.
Why Canada and the US differ
The two agencies set their numbers separately and round them differently, so a few foods don't match. The biggest gaps are pork and fish: Health Canada lists 71°C / 160°F for pork cuts and 70°C / 158°F for fish, while the USDA lists 63°C / 145°F for both, with a 3-minute rest for pork. Whole poultry differs too, at 82°C / 180°F in Canada and 74°C / 165°F in the US.
If you're cooking for young children, older adults, pregnant people or anyone with a weaker immune system, the higher number gives an extra margin. Otherwise, follow the guidance where you live.
Carry-over cooking and resting
Meat keeps cooking for a few minutes after it leaves the fryer. A steak or chop can rise a few degrees while it rests. The USDA counts the 3-minute rest as part of making whole cuts of beef and pork safe, so don't cut in straight away. Ground meat and poultry have no rest requirement: they need to reach the full number in the fryer.
Choosing a thermometer
An instant-read digital probe is the easiest type for an air fryer, because you only open the basket for a few seconds. Leave-in probes with a cable can work if your basket closes over the wire without pinching it; check your fryer's manual first. To test accuracy, put the probe in a glass of ice water: it should read 0°C / 32°F.
Common questions
Is pink chicken always undercooked?
Not always. Colour isn't a reliable test, and smoked or brined chicken can stay pink when safe. The temperature reading is what counts.
Do I need a thermometer for frozen nuggets?
Raw breaded chicken products look cooked on the outside before they're safe inside. Health Canada recommends checking them to 74°C / 165°F.
What about reheating leftovers in the air fryer?
Both agencies list 74°C / 165°F for leftovers. Spread them out so the centre heats through.
Reviewed October 2026.