Cooking temperatures for Food Safety
Cooking food at proper temperatures is critical to both safety and quality. What temperature should different meats be cooked at? What are the optimal baking conditions for sourdough versus rich dough? Any successful chef or food services professional needs to have these vital figures to hand to guarantee safe and great-tasting results every time. Learn the safe food temperature for chicken, fish, pork, and other foods in our downloadable food temperature guide below.
Meat cooking temperatures
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Chicken, turkey, duck 74 °C / 165 °F
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Beef, lamb, veal (rare) 52 °C / 126 °F
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Beef, lamb, veal (medium) 60 °C / 140 °F
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Beef, lamb, veal (well done) 71 °C / 160 °F
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Pork roasts, steaks & chops (medium) 63 °C / 145 °F
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Pork roasts, steaks & chops (well done) 71 °C / 160 °F
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Fish 60 °C / 140 °F
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Casseroles 74 °C / 165 °F
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Egg dishes 71 °C / 160 °F
baking temperatures
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Sponge cake 95-98 °C / 203-208 °F
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Fruit cake 98-100 °C / 208-212 °F
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Bread (rich dough) 77 °C / 171 °F
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Bread (lean dough) 88-93 °C / 190-199 °F
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Yeast (water temperature) 41-46 °C / 106-115 °F
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Jam (setting point) 105 °C / 221 °F
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Butter (chilled) 2 °C / 36 °F
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Butter (softened) 18-19 °C / 64-66 °F
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Butter (melted & cooled) 29-32 °C / 84-90 °F
confectionery temperatures
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Thread (syrup) 110-112 °C / 230-234 °F
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Soft ball (fondants, fudge, pralines) 112-116 °C / 234-241 °F
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Firm ball (caramel) 118-120 °C / 244-248 °F
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Hard ball (divinity & nougat) 121-130 °C / 250-266 °F
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Soft crack (taffy) 132-143 °C / 270-290 °F
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Hard crack (brittles, lollipops& hardtack)149-154 °C / 300-309 °F
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Caramel (flan & caramel cages) 160-177 °C / 320-351 °F
Food Safety Temperatures — Fridge/Freezers, Hot Holding & Reheating
Every food business should know the key temperatures for safe food storage and handling. Read our food safety guide to brush up on your food danger zone temperatures and keep perishables safely stored —whether they're in transportation, refrigeration, or hot hold.