Chefstemp Recommended Temperatures

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*
Med. Rare 130-135°F*
Medium 135-145°F *
Med. Well 145-155°F*
Well Done 155°F-up*
Roasts, Steaks & Chops
145°F *
Well Done
Brisket, Ribs, & Pork Butt
Done 190-205°F

*   These temperatures are ideal peak temperatures.
Meats should be removed from heat several degrees lower and allowed to rise during resting.

** Our recommended temperatures are consistent with many expert sources for taste and safety. USDA  recommended 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)

Poach 160-180 F
71-82 C
Low Simmer 180 F 82 C
Simmer 185 F 85 C
Slow Boil 205 F 96 C
Rolling Boil 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
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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