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Time and Temperature Reference
This table is only meant to serve as a guideline. Temperatures should be adjusted to your preference of doneness. Cooking time should be adjusted to initial temperature, heat transfer characteristics, and thickness of the food being cooked. Times denoted with an * include time for tenderness.
| Temperature | Thickness | Time to Core Temperature | Time (Pasteurized to Core) | |
| BEEF | ||||
| Tenderloin | 138°F / 59°C | 2 inches | 60 min | 5 hours, 37 min |
| Rib Eye Steak | 138°F / 59°C | 1.5 inches | 60-120 min | 3 hours, 21 min |
| Strip Steak | 138°F / 59°C | 1.5 inches | 60-120 min | 3 hours, 21 min |
| Porterhouse Steak | 138°F / 59°C | 1.5 inches | 60-120 min | 3 hours, 21 min |
| Brisket | 147°F / 64°C | 48 Hours* | 3 hours, 21 min | |
| Veal Shank | 167°F / 75°C | 12-24 Hours* | 9 hours, 03 min | |
| LAMB | ||||
| Lamb Saddle | 138°F / 59°C | 2.5 inches | 90 min | 7 hours, 03 min |
| PORK | ||||
| Pork Belly | 180°F / 82°C | 1.75 inches | 24-48 hours* | 1 hour, 45 min |
| Ribs | 140°F / 60°C | 24-48 hours* | 1 hour, 06 min | |
| POULTRY | ||||
| Chicken Breast | 147°F / 64°C | 1 inch | 60 min | 1 hour, 37 min |
| Duck Breast | 135°F / 57°C | 1 inch | 60 min | 2 hours, 41 min |
| Chicken Thighs | 152°F / 66.6°C | 1.5 inches | 90 min | 3 hours, 05 min |
| Foie Gras | 147°F / 64°C | 2 inches | 35 min | 5 hours, 11 min |
| FISH | ||||
| Salmon Filet | 130°F / 54.4°C | 1 inch | 15 min | 5 hours, 4 min |
| Cod Filet | 135°F / 57°C | 1 inch | 20 min | 1 hour, 6 min |
| Halibut | 135°F / 57°C | 1 inch | 20 min | 1 hour, 6 min |
| SHELLFISH | ||||
| Shrimp / Prawns | 145°F / 63°C | 1 inch | 15 min | 5 hours, 5 min |
| Lobster | 145°F / 63°C | 1 inch | 15 min | 5 hours, 5 min |
| Scallops | 135°F / 57°C | 1.5 inches | 15-30 min | 5 hours, 51 min |
| VEGETABLES | ||||
| Root – Whole (Beets, Carrots, Potatoes, etc.) | 190°F / 88°C | 60 min | ||
| Root – Cut (Beets, Carrots, Potatoes, etc.) | 185°F / 85°C | 30-40 min | ||
| Bulb – Whole (Onions, Shallots etc.) | 194°F / 90°C | 85 min | ||
| Squash – Cut | 185°F / 85°C | 30 min | ||
| Artichoke Hearts | 194°F / 90°C | 60-75 min | ||
| FRUIT | ||||
| Peach Wedges | 190°F / 88°C | 16 min | ||
| Pear Wedges | 190°F / 88°C | 60 min | ||
| Apple Slices | 190°F / 88°C | 40 min | ||
| EGGS IN SHELL | ||||
| Soft Poached Egg | 147°F / 64°C | 60 min | 31 min | |
| CUSTARD | ||||
| Crème Anglaise | 179.6°F / 82°C | 20 min |
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