{"id":5466,"date":"2021-11-05T01:16:28","date_gmt":"2021-11-05T01:16:28","guid":{"rendered":"https:\/\/chef.shangeryou.com\/recommended-temperatures\/"},"modified":"2026-06-09T09:48:45","modified_gmt":"2026-06-09T09:48:45","slug":"recommended-temperatures","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/fr\/recommended-temperatures\/","title":{"rendered":"Recommended Temperatures"},"content":{"rendered":"When talking about \u201cdoneness\u201d everyone has his or her preference. One man\u2019s \u201cmedium rare\u201d is another man\u2019s \u201craw.\u201d Most recommended temperatures you find online come from the stance of Food Safety, which tend to sway on the side of caution and result in final temperatures for meats and other foods being as much as ten or fifteen degrees (Fahrenheit) higher than what some foods truly need to be cooked at.\n\nAfter researching and talking to food experts from around the world, we have create a Recommend Temperatures chart that you can use to cook your next meal to the perfect temperature.\n\n\n

Recommended Temperatures <\/b><\/strong><\/h3>\nDownload\n
\n\n\n\n\n\n\n
Beef, Veal & Lamb\nRoasts, Steaks & Chops<\/th>\nRare 120-130\u00b0F*\n49-54\u00b0C<\/th>\nMed. Rare 130-135\u00b0F*\n54-57\u00b0C<\/th>\nMedium 135-145\u00b0F *\n57-63\u00b0C<\/th>\nMed. Well 145-155\u00b0F*\n63-68\u00b0C<\/th>\nWell Done 155\u00b0F-up*\n68\u00b0C-up<\/th>\n<\/tr>\n<\/thead>\n
Pork<\/strong>\nRoasts, Steaks & Chops<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\nUSDA-Done<\/strong>\n145\u00b0F *<\/strong>\n63\u00b0C<\/strong><\/td>\nWell Done<\/strong>\n150\u00b0F-up*<\/strong>\n66\u00b0C-up<\/strong><\/td>\n<\/tr>\n
BBQ<\/strong>\nBrisket, Ribs, & Pork Butt<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\nDone 190-205\u00b0F<\/strong>\n88-96\u00b0C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n\n*<\/i><\/em>\u00a0\u00a0<\/i><\/em>\u00a0<\/i><\/em>These<\/i><\/em>\u00a0<\/i><\/em>temperatu<\/i><\/em>r<\/i><\/em>es<\/i><\/em>\u00a0<\/i><\/em>a<\/i><\/em>r<\/i><\/em>e<\/i><\/em>\u00a0<\/i><\/em>ideal<\/i><\/em>\u00a0<\/i><\/em>peak<\/i><\/em>\u00a0<\/i><\/em>temperatu<\/i><\/em>r<\/i><\/em>es.<\/i><\/em>\n<\/i><\/em>Meats<\/i><\/em>\u00a0<\/i><\/em>should<\/i><\/em>\u00a0<\/i><\/em>be<\/i><\/em>\u00a0<\/i><\/em>r<\/i><\/em>emoved<\/i><\/em>\u00a0<\/i><\/em>f<\/i><\/em>r<\/i><\/em>om<\/i><\/em>\u00a0<\/i><\/em>heat<\/i><\/em>\u00a0<\/i><\/em>several<\/i><\/em>\u00a0<\/i><\/em>deg<\/i><\/em>r<\/i><\/em>ees<\/i><\/em>\u00a0<\/i><\/em>lower<\/i><\/em>\u00a0<\/i><\/em>and<\/i><\/em>\u00a0<\/i><\/em>allowed<\/i><\/em>\u00a0<\/i><\/em>to<\/i><\/em>\u00a0<\/i><\/em>rise<\/i><\/em>\u00a0<\/i><\/em>during<\/i><\/em>\u00a0<\/i><\/em>r<\/i><\/em>esting.<\/i><\/em>\n\n**<\/i><\/em>\u00a0<\/i><\/em>Our <\/i><\/em>recommended<\/i><\/em>\u00a0<\/i><\/em>temperatures<\/i><\/em>\u00a0<\/i><\/em>are<\/i><\/em>\u00a0<\/i><\/em>consistent<\/i><\/em>\u00a0<\/i><\/em>with<\/i><\/em>\u00a0<\/i><\/em>many<\/i><\/em>\u00a0<\/i><\/em>expert<\/i><\/em>\u00a0<\/i><\/em>sources<\/i><\/em>\u00a0<\/i><\/em>for<\/i><\/em>\u00a0<\/i><\/em>taste<\/i><\/em>\u00a0<\/i><\/em>and<\/i><\/em>\u00a0<\/i><\/em>safety.<\/i><\/em>\u00a0<\/i><\/em>USDA\u00a0 <\/i><\/em>recommended<\/i><\/em>\u00a0<\/i><\/em>temperatures<\/i><\/em>\u00a0<\/i><\/em>are<\/i><\/em>\u00a0<\/i><\/em>5<\/i><\/em>\u00a0<\/i><\/em>to<\/i><\/em>\u00a0<\/i><\/em>10\u00b0F<\/i><\/em>\u00a0<\/i><\/em>(2<\/i><\/em>\u00a0<\/i><\/em>to<\/i><\/em>\u00a0<\/i><\/em>5\u00b0C)<\/i><\/em>\u00a0<\/i><\/em>higher.<\/i><\/em>\n\n<\/div>\n\n

Minimum Done Temps for Food Safety<\/strong><\/h3>\n\n
\n\n\n\n\n\n\n\n\n
Ground Meat:\nBeef, Veal, & Sausage*<\/th>\n160 F 71 C<\/th>\n<\/tr>\n<\/thead>\n
Ham (raw)<\/strong><\/td>\n160 F 71 C<\/strong><\/td>\n<\/tr>\n
Ham (pre-cooked)<\/strong><\/td>\n140 F 60 C<\/strong><\/td>\n<\/tr>\n
Egg dishes<\/strong><\/td>\n160 F 71 C<\/strong><\/td>\n<\/tr>\n
Casseroles & Leftovers<\/strong><\/td>\n165 F 74 C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n
\n\n\n\n\n\n\n\n\n
Chicken, Turkey &\nDuck (whole or pieces)*<\/th>\n165 F 74 C<\/th>\n<\/tr>\n<\/thead>\n
Poultry Dark Meat**<\/strong><\/td>\n175 F 79 C<\/strong><\/td>\n<\/tr>\n
Stuffing (in the bird)<\/strong><\/td>\n165 F 74 C <\/strong><\/td>\n<\/tr>\n
Tuna, Swordfish & Marlin**<\/strong><\/td>\n125 F 52 C<\/strong><\/td>\n<\/tr>\n
Other Fish**<\/strong><\/td>\n140 F 60 C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Water Temps <\/b><\/strong>(at sea level)<\/h3>\n\n
\n\n\n\n\n\n
Poach<\/th>\n160-180 F\n71-82 C<\/th>\n<\/tr>\n<\/thead>\n
Low Simmer<\/strong><\/td>\n180 F 82 C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n
\n\n\n\n\n\n\n
Simmer<\/th>\n185 F 85 C<\/th>\n<\/tr>\n<\/thead>\n
Slow Boil<\/strong><\/td>\n205 F 96 C<\/strong><\/td>\n<\/tr>\n
Rolling Boil<\/strong><\/td>\n212 F 100 C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Other Food Temps<\/h3>\n\n
\n\n\n\n\n\n\n
Bread: Rich Dough<\/th>\n190-200 F\n88-93 C<\/th>\n<\/tr>\n<\/thead>\n
Bread: Lean Dough<\/strong><\/td>\n200-210 F<\/strong>\n93-99 C<\/strong><\/td>\n<\/tr>\n
Water temp to add active dry yeast<\/strong><\/td>\n105-115 F<\/strong>\n41-46 C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n
\n\n\n\n\n\n\n
Butter: Chilled<\/th>\n35 F 2 C<\/th>\n<\/tr>\n<\/thead>\n
Butter: Softened<\/strong><\/td>\n60-67 F<\/strong>\n16-19 C<\/strong><\/td>\n<\/tr>\n
Butter:<\/strong>\nMelted & Cooled<\/strong><\/td>\n85-90 F<\/strong>\n29-32 C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Candy or Sugar Syrup Temps <\/b><\/strong>(at sea level)<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n\n
Thread<\/th>\n230-234\u00b0F (110-112\u00b0C)<\/th>\nSyrup<\/th>\n<\/tr>\n<\/thead>\n
Soft Ball<\/strong><\/td>\n234-240 F (112-116 C)<\/strong><\/td>\nFondant, Fudge & Pralines<\/strong><\/td>\n<\/tr>\n
Firm Ball<\/strong><\/td>\n244-248 F (118-120 C)<\/strong><\/td>\nCaramels<\/strong><\/td>\n<\/tr>\n
Hard Ball<\/strong><\/td>\n250-266 F (121-130 C)<\/strong><\/td>\nDivinity & Nougat<\/strong><\/td>\n<\/tr>\n
Soft Crack<\/strong><\/td>\n270-290 F (132-143 C)<\/strong><\/td>\nTaffy<\/strong><\/td>\n<\/tr>\n
Hard Crack<\/strong><\/td>\n300-310 F (149-154 C)<\/strong><\/td>\nBrittles, Lollipops & Hardtack<\/strong><\/td>\n<\/tr>\n
Caramel<\/strong><\/td>\n320-350 F (160-177 C)<\/strong><\/td>\nFlan & Caramel Cages<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>","protected":false},"excerpt":{"rendered":"

When talking about \u201cdoneness\u201d everyone has his or her preference. One man\u2019s \u201cmedium rare\u201d is another man\u2019s \u201craw.\u201d Most recommended<\/p>","protected":false},"author":1,"featured_media":5467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[194],"tags":[361],"class_list":["post-5466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-donenessfood-safetyfood-tempfood-temperaturemeat-temperatureperfect-temperaturerecommended-temperaturetemperaturetemperatures-chart"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/5466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/comments?post=5466"}],"version-history":[{"count":1,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/5466\/revisions"}],"predecessor-version":[{"id":7104,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/5466\/revisions\/7104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media\/5467"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media?parent=5466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/categories?post=5466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/tags?post=5466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}