PS kitchen thermometer

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:

Light bread 95°C 203°F
Wholemeal bread 98 208
Fudge 118 245
Soft butterscotch 122 – 125 252 – 257
Tough butterscotch 126 – 130 259 – 266
Hard butterscotch From 145 From 293
Swiss meringue 55 – 60 131 – 140

 

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