| Meat | °F | °C | Doneness |
| Beef & Lamb | 135 | 57.2 | Red centre |
| Salmon/Trout | 135 | 57.2 | Just tipping from translucent to opaque |
| Chicken Breast | 160 | 71.1 | Especially juicy when brined |
| Chicken Dark Meat | 170 | 76.6 | |
| Pork | 140 | 60 | Juicy! |
Monday, April 16, 2012
Meat Internal Doneness Temperatures
This is really just a reference for me, my “preferred” temps as I switch my meat thermometer from F to C.
Thermopen manual – highly recommended thermometer btw. To switch a Thermapen from C to F, toggle switch 1:
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