Chef-Recommended Temp**
Minimum Done Temps for Food Safety
Other Food Temps
Candy or Sugar Syrup Temps
(at sea level)
Water Temps
(at sea level)
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
Pork
Roasts, Steaks & Chops
USDA-Done
145°F*
63°C
Well Done
150°F-up*
66°C-up
BBQ
Brisket, Ribs, & Pork Butt
Done
190-205°F
88-96°C
* These temperatures are ideal peak temperatures. Meals should be
removed from heat several degrees 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:
Beet, Veal & Sausage*
160°F 71°C Chicken, Turkey &
Duck (whole or pieces)*
165°F 74°C
Ham (raw) 160°F 71°C Poultry Dark Meat** 175°F 79°C
Ham (pre-cooked) 140°F 60°C Stuffing (in the bird) 165°F 74°C
Egg dishes 160°F 71°C
Tuna, Swordfish &
Marlin**
125°F 52°C
Casseroles & Leftovers 165°F 74°C Other Fish** 140°F 60°C
Bread: Rich Dough 190-200°F
88-93°C
Butter: Chilled 35°F 2°C
Bread: Lean Dough 200-210°F
93-99°C
Butter: Softened 60-67°F
16-19°C
Water temp to add
active dry yeast
105-115°F
41-46°C
Butter:
Melted &Cooled
85-90°F
29-32°C
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) Brittle, Lollipops & Hardtack
Caramel 320-350°F (160-177°C) Flan & Caramel Cages
Poach
160-180°F
71-82°C
Simmer 185°F 85°C
Low Simmer 180°F 82°C Slow Boil 205°F 96°C
Rolling Boil 212°F 100°C
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