Chef Recommended, ThermoWorks Approved

“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