8
Times and Temperatures
Products vary greatly. These temperatures may need minor modifications to meet your particular
standards. Use your pocket probe along with the oven probe to determine what’s right for you.
• Rare roast beef - 130ºF.
• Medium roast beef - 140ºF.
• Medium well roast beef - 150ºF.
• Well done roast beef - 160ºF
• Hamburger – 165ºF.
• Pork - 160ºF.-170ºF.
• Chicken - 180ºF. Done and no “red bone”.
• Fish/Seafood - 160ºF.
•
Fahrenheit Celsius Description
32°
40° [or Below]
130°
140° [or
Above]
0°
4°
54°
60°
Freezing
Safe Holding
Rare Beef
Safe Holding
212° 100° Boiling
250° 120°
275° 140° Cool
300° 150°
325° 160° Very Moderate
350° 180° Moderate
375° 190°
400° 200° Moderately Hot
425° 220° Hot
450° 230°
475° 240° Very Hot
500° 260°
Maintaining proper temperatures will help assure safe food preparation. Equip your staff with pocket
probe thermometers so they can easily monitor food temperatures throughout the day.
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