Chef-Recommended Temps
Rare
Medium
Rare
Medium Medium
Well
Well
Done
Beef, Veal & Lamb
Roasts, Steaks & Chops
125°F
52°C
130°F
54°C
140°F
60°C
150°F
65°C
160°F
71°C
Pork
Roasts, Steaks & Chops
145°F
63°C
–
160°F
71°C
* These temperatures are ideal peak temperatures. Meats should be removed from heat
5 to 10°F (2 to 5°C; more for larger cuts) lower and allowed to rise during resting.
** Chef-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.
Ground Meat:
Beef, Veal & Lamb*
160°F
71°C
Chicken, Turkey &
Duck (whole or pieces)
165°F
74°C
Pork Ribs, Shoulders
& Sausage (raw)
160°F
71°C
Stuffing (in the bird)
165°F
74°C
Ham (raw)
160°F
71°C
Fish**
140°F
60°C
Ham (pre-cooked)
140°F
60°C
Tuna, Swordfish &
Marlin**
125°F
52°C
Egg dishes
160°F
71°C
Casseroles & Leftovers
165°F
74°C
Minimum Done Temps for Food Safety
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
Candy or Sugar Syrup Temps
Poach
160-180°F
71-82°C
Low Simmer
180°F
82°C
Water Temps
(at sea level)
Simmer
185°F
85°C
Slow Boil
205°F
96°C
Rolling Boil
212°F
100°C
Bread:
Rich Dough
170°F
77°C
Butter:
Chilled
35°F
2°C
Bread:
Lean Dough
190-200°F
88-93°C
Butter:
Softened
65-67°F
18-19°C
Water temp to add
yeast...
105-115°F
41-46°C
Butter:
Melted & Cooled
85-90°F
29-32°C
Other Food Temps
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