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Home » Chef Recommended, ThermoWorks Approved

Chef Recommended, ThermoWorks Approved

Temperature Chart Photo
Author: Tim Robinson

“Doneness” is a graduate level topic, not an introductory course. One man’s “medium rare” is another man’s “raw.” And then there’s the whole related curriculum of Food Safety. The USDA, who’s loyalties lie predictably on the side of “most decidedly done,” tends to recommend final temperatures for meats and other foods that are as much as ten or fifteen degrees (Fahrenheit) higher than everybody else’s charts.

Medium Rare seems to be the leading indicator of differing opinion with some charts listing it at 130°F, some at 135°F, some as low as 126°F, and the USDA weighing in at a whopping 145°F. To say nothing of the issue of whether you pull it 5°F (2°C) early or 10°F (5°C) early and let it rest up (see Give Your Meat a Rest).

Hint: pull roasts and whole birds off heat 10-12°F (5-6°C) below the target temperature (depending upon the size of the roast or bird) and pull individual steaks, chops, patties, and chicken parts off heat about 5°F (2°C) below the target temperature.

And that’s just for meat!

So, after much careful research and deliberation, ThermoWorks is proud to offer our own definitive take on the subject for you to use and enjoy (we welcome your commentary, too!):

ThermoWorks-Approved Table of Chef-Recommended Temperatures

Rare Medium Rare Medium Medium Well Well Done
Beef, Veal & Lamb
Roasts, Steaks & Chops
120-130°F (49-54°C)* 130-135°F (54-57°C)* 135-145°F (57-63°C)* 145-155°F (63-68°C)* 155°F (68°C)* and up
Pork
Roasts, Steaks & Chops
– – – 145°F (63°C)* 150°F (66°C)* and up

* 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.

Minimum Done Temperatures for Food Safety

Ground Meat: Beef, Veal & Lamb* 160°F (71°C)
Pork Ribs, Shoulders & Sausage (raw) 160°F (71°C)
Ham (raw) 160°F (71°C)
Ham (pre-cooked) 140°F (60°C)
Egg Dishes 160°F (71°C)
Chicken, Turkey & Duck (whole or pieces)* 165°F (74°C)
Stuffing (in the bird) 165°F (74°C)
Fish 140°F (60°C)
Tuna, Swordfish & Marlin 125°F (52°C)
Casseroles & Leftovers 165°F (74°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.

Water Temperatures (at sea level, check out our boiling point calculator to calculate the boiling point where you are)

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 Recommended Food Temperatures

Bread: Rich Dough 190-200°F (88-93°C)
Bread: Lean Dough 200-210°F (93-99°C)
Water temp to add 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 Temperatures (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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Comments

  1. Alex says

    November 5, 2010 at 4:05 pm

    So any chance we can download a PDF of the pretty-looking chart in the photo above? Along with any of the extra detail, too (for example the double-asterisk on the Tuna and Fish entries in the photo that do not appear in the blog entry)? That would be great.

    I would be proud to post it and any associated Thermoworks branding of the chart on my fridge door.

    Thanks!

    Reply
    • Tim says

      November 5, 2010 at 4:21 pm

      Alex, you can currently download the chart here. And, if you like, I can send you a whole 20-page booklet entitled “Using Your Thermapen” with the chart and MANY other useful tidbits. Just send your mailing address to feedback@thermoworks.com…

      Reply
      • Alex says

        November 8, 2010 at 2:53 pm

        Thank you! I’ll be sending the e-mail.

        Reply
  2. Jim says

    November 5, 2010 at 5:00 pm

    Tim

    Sorry to say,but the pdf link you posted doesn’t work.

    Reply
  3. Charles L Blackwell says

    November 5, 2010 at 6:50 pm

    I have bought several different items of your product
    I would not cook with out them
    They give renewed confidence and a better product
    please send using your thermapen booklet
    Charles L. Blackwell
    265 w. beech st
    Ponchatoula La. 70454
    let me know the cost
    thanks clb

    Reply
  4. Paul Eggermann says

    December 14, 2010 at 2:02 pm

    Very nicely done. You might want to fix the typo in this line “Water Temperatures (at sea level, click here to calculate the boinging point where you are”

    Paul

    Reply
    • Tim says

      December 14, 2010 at 2:08 pm

      Right! Done. Thanks.

      Reply

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