Air Fryer Internal Temperature Chart

74°C / 165°F in the thickest part, away from the bone. That is the USDA minimum for all poultry, whether it is breast, thigh, wings, a whole bird or ground chicken.

No. The safe temperature belongs to the food, not the appliance. An air fryer only changes how quickly the outside browns, which is exactly why the surface can look finished while the centre is still under temperature.

In the thickest part of the food, not touching bone, fat or the basket. For thin food such as burgers and chicken tenders, push the probe in from the side so the tip sits in the centre.

Yes for whole cuts such as chops, loin and tenderloin: the USDA minimum is 63°C / 145°F followed by a 3-minute rest. Ground pork and sausages need 71°C / 160°F.

For texture. Ribs, pork shoulder and pulled pork are safe at 63°C / 145°F but still tough; they are cooked on to around 88-90°C / 190-195°F so the connective tissue breaks down.