This is where we will list common cooking times and crucial temperatures.
| Agar dissolves |
85-95°C |
|
| Agar begins to set |
1.5% solutions begins to gel at 32-45°C |
|
| Egg whites coagulate |
62-65°C |
~140°F |
| Egg yolk thickens |
65°C |
|
| Egg yolk fully coagulates |
70°C |
|
| Gelatin melts |
35°C |
|
| Gelatin sets |
Any temperature below 35°C and above 0°C. Cooler sets faster. |
|
| Beef Doneness |
| Rare |
45-50°C |
120-125°F |
| Medium-Rare |
55-60°C |
130-135°F |
| Medium |
60-65°C |
140-145°F |
| Medium Well |
65-70°C |
150-155°F |
| Well Done |
70+°C |
160+°F |
| Pork Doneness |
| Medium |
63°C |
145°F |
| Well done |
71°C |
160°F |
| Lamb Doneness |
| Rare |
63°C |
145°F |
| Medium |
71°C |
160°F |
| Well |
76°C |
170+°F |
| Safe Temperatures |
| Whole Fish |
63°C, however some recommend 70°C for 1 minute. |
140°F, however some recommend 158°F for 1 minute. |
| Delicate fish (Tuna, Swordfish) |
50°C |
125°F |
| Ground red meat (beef, veal, lamb, pork) |
70°C |
160°F |
| Ground Poultry |
74°C |
165°F |
| Stuffing inside poultry |
74°C |
165°F |
| Whole poultry |
85°C |
185°F |
| Sausages |
70°C |
160°F |
| Shrimp, lobster, scallops |
Until opaque, approx. 63°C However, some recommend 74°C. |
Until opaque, approx. 140°F However, some recommend 165°F |
| Shellfish (Mussels, clams, oysters) |
Until shell opens. Discard closed shells. |
Until shell opens. Discard closed shells |