Universal food temperature guide

The application of heat – or cold – on food is a matter of physics and chemistry. The kitchen thermometer puts the chef truly in control of this process, making it one of the most important tools in the kitchen.

Chefs' recommendation

Please be aware that produce quality can affect local temperature guidelines. The temperatures given below – in °C and °F respectively – are chefs' recommendations, not safety guidelines. Always refer to local authorities for appropriate temperature information.

Internal temperatures meat:

Bleu (beef)	up to 45°C	up to 113°F
Rare (beef, game)	45 – 50	113 – 122
Medium-rare (beef, game, veal, lamb)	50 – 54	122 – 129
Medium (beef, game, veal, lamb)	54 – 58	129 – 136
Medium-well (beef, game, veal, lamb)	58 – 65	136 – 149
Well done (beef, game, veal, lamb, pork, poultry)	65 – 72	149 – 162

Internal temperatures fish:

White fish (e g cod, flatfish, bass)	50 – 52°C	122 – 126°F
Monkfish & halibut	48 – 50	118 – 122
Salmon	48 – 52	118 – 126
Tuna	31 at the core	88 at the core
Lobster, crayfish, scallops	45	113

Recommended temperatures cooked food:

Reheat food	63°C or above	145°F or above
Keep hot food hot	60 or above	140 or above
Keep cold food cold	5 or below	40 or below

Temperatures for baking, pastry, desserts: