“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 |
Alex says
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!
Tim says
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…
Alex says
Thank you! I’ll be sending the e-mail.
Jim says
Tim
Sorry to say,but the pdf link you posted doesn’t work.
Charles L Blackwell says
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
Paul Eggermann says
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
Tim says
Right! Done. Thanks.