Recommended Temperatures
When talking about “doneness” everyone has his or her preference. One man’s “medium rare” is another man’s “raw.” Most recommended temperatures you find online come from the stance of Food Safety, which tend to sway on the side of caution and result in final temperatures for meats and other foods being as much as ten or fifteen degrees (Fahrenheit) higher than what some foods truly need to be cooked at.
After researching and talking to food experts from around the world, we have create a Recommend Temperatures chart that you can use to cook your next meal to the perfect temperature.
| Beef, Veal & Lamb Roasts, Steaks & Chops | Rare 120-130°F* 49-54°C | Med. Rare 130-135°F* 54-57°C | Medium 135-145°F * 57-63°C | Med. Well 145-155°F* 63-68°C | Well Done 155°F-up* 68°C-up |
|---|---|---|---|---|---|
| Porc Roasts, Steaks & Chops | USDA-Done 145°F * 63°C | Bien joué 150°F-up* 66°C-up | |||
| barbecue Brisket, Ribs, & Pork Butt | Done 190-205°F 88-96°C |
* These temperatures are ideal peak temperatures.
Meats should be removed from heat several degrees lower et allowed to rise during resting.
** Our recommandé temperatures are consistent with many expert sources for goût et safety. USDA recommandé temperatures are 5 to 10°F (2 to 5°C) higher.
Minimum Done Temps for Food Safety
| Ground Meat: Beef, Veal, & Sausage* | 160 F 71 C |
|---|---|
| Ham (raw) | 160 F 71 C |
| Ham (pre-cooked) | 140 F 60 C |
| Egg dishes | 160 F 71 C |
| Casseroles & Leftovers | 165 F 74 C |
| Chicken, Turkey & Duck (whole or pieces)* | 165 F 74 C |
|---|---|
| Poultry Dark Meat** | 175 F 79 C |
| Stuffing (in the bird) | 165 F 74 C |
| Tuna, Swordfish & Marlin** | 125 F 52 C |
| Other Fish** | 140 F 60 C |
Water Temps (at sea level)
| Pocher | 160-180 F 71-82 C |
|---|---|
| mijoter à feu doux | 180 F 82 C |
| Mijoter | 185 F 85 C |
|---|---|
| Ébullition lente | 205 F 96 C |
| Ébullition | 212 F 100 C |
Other Food Temps
| Bread: Rich Dough | 190-200 F 88-93 C |
|---|---|
| Bread: Lean Dough | 200-210 F 93-99 C |
| Water temp to add active dry yeast | 105-115 F 41-46 C |
| Butter: Chilled | 35 F 2 C |
|---|---|
| Butter: Softened | 60-67 F 16-19 C |
| Butter: Melted & Cooled | 85-90 F 29-32 C |
Candy or Sugar Syrup Temps (at sea level)
| Thread | 230-234°F (110-112°C) | Syrup |
|---|---|---|
| Soft Ball | 234-240 F (112-116 C) | Fondant, Fudge & Pralines |
| Firm Ball | 244-248 F (118-120 C) | Caramels |
| Hard Ball | 250-266 F (121-130 C) | Divinity & Nougat |
| Soft Crack | 270-290 F (132-143 C) | Taffy |
| Hard Crack | 300-310 F (149-154 C) | Brittles, Lollipops & Hardtack |
| Caramel | 320-350 F (160-177 C) | Flan & Caramel Cages |
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