Core cooking temperatures

A quick summary of the ideal temperatures for cooking meat, fish, shellfish and eggs, for precise cooking and perfect texture.

Fish

General temperatures

Appoint	Core temperature
Semi-cooked	40 °C
Blue	50 °C
Pearlescent	52 °C
Medium / cooked	55 °C
Well cooked	60 °C
Confit (in oil)	64 °C

Semi-cooked fish (special cases)

Species	Appoint	Temperature
Sea bass / Wolf	Semi-cooked	40 - 45 °C
Cod	Semi-cooked	38 - 40 °C
Lotte	Semi-cooked	48 °C
Salmon	Fondant (almost raw)	38 - 40 °C
Salmon	Semi-cooked	45 °C
Tuna	Fondant	38 - 40 °C
Mackerel	Semi-cooked	40 °C

Molluscs and crustaceans

Lobster

Piece	Appoint	Temperature
Tail	Semi-cooked	45 °C
Tail	Pearlescent	52 °C
Tail	Medium	55 °C
Tail	Farm	60 °C
Pliers	Medium	65 °C

Prawns

Appoint	Temperature
Blue (semi-cru)	50 - 52 °C
Pearlescent	54 °C
Medium	57 °C
Cooked	60 °C

Scallops (walnuts)

Appoint	Temperature
Pearlescent	50 °C
Cooked	55 °C

Squid, Cuttlefish, Octopus

Species	Appoint	Temperature
Octopus	Cooked	82 °C
Squid	Cooked	82 °C
Squid	Pre-cooking	45 °C
Cuttlefish	Cooked	82 °C
Cuttlefish	Pre-cooking	45 °C

Beef

Tender cuts (roast, chop, steak...)

Appoint	Temperature
Blue	48 °C (45-49 °C)
Rare	52 °C (52-54 °C)
Medium-rare (rosé)	56 °C (55-58 °C)
Medium	60 °C (59-63 °C)
Cooked	65 °C (64-67 °C)
Well cooked	70 °C (70-72 °C)

Hard cuts (braised, stewed...)

Appoint	Temperature
Braised	70 °C
Soft	75 °C
Pulled meat	85 °C

Veal

Tender pieces

Appoint	Temperature
Blue	48 °C (45-49 °C)
Rare	52 °C (52-54 °C)
Rosé	56 °C (55-58 °C)
Medium	60 °C (59-63 °C)
Cooked	64-67 °C
Well cooked	70 °C

Veal sweetbreads

Appoint	Temperature
Medium	60 °C
Cooked	66 °C

Pieces for braising (blanquette...)

Appoint	Temperature
Fondant	75 °C
Pulled meat	85 °C

Lamb

Tender cuts (loin, chops...)

Appoint	Temperature
Rare	52 °C
Rosé	55 °C
Medium	60 °C

Leg of lamb

Appoint	Temperature
Rosé	55 - 58 °C
Medium	60 °C
Well cooked	66 °C
Braised	66 °C
Fondant	75 °C

Shoulder of lamb

Appoint	Temperature
Rosé	55 °C
Medium	60 °C
Braised	70 °C
Fondant	75 °C
Pulled meat	80 °C

Hard pieces (collar, mouse...)

Appoint	Temperature
Braised	70 °C
Fondant	75 °C
Pulled meat	80 °C

Pork

Tender cuts (roast, rack...)

Appoint	Temperature
Rosé	63 °C
Cooked	66 °C
Well cooked	70 °C

Pork tenderloin

Appoint	Temperature
Rosé	58 °C
Medium	60 °C
Cooked	63 °C
Well cooked	66 °C

Pieces for braising (shank, shoulder...)

Appoint	Temperature
Medium	69 °C
Braised	74 °C
Pulled meat	85 °C

White ham

Appoint	Temperature
Rosé	63 °C
Cooked	66 °C
Well cooked	70 °C

Pork trotters

Appoint	Temperature
Cooked	82 °C

White poultry

Fillets (chicken, turkey...)

Appoint	Temperature
Soft & moist	60 °C
Tender	64 °C
Well cooked	70 °C

Thighs

Appoint	Temperature
Flexible	65 °C
Cooked	75 °C
Shredded	85 °C

Duck

Magret (or fillet)

Appoint	Temperature
Blue	52 °C
Rare	55 °C
Rosé	57 - 58 °C
Medium	60 °C

Thighs

Appoint	Temperature
Medium	65 °C
Well cooked	70 - 75 °C
Braised	70 - 75 °C
Candied	75 - 80 °C

Foie gras (duck / goose)

Appoint	Temperature
Semi-cooked	45 - 48 °C
Cooked	55 - 57 °C

Pigeon & Quail

Fillets (breast)

Appoint	Temperature
Rare	52 °C
Rosé	55 °C
Medium	60 °C

Thighs

Appoint	Temperature
Confite rosée	66 °C
Braised	75 - 80 °C

Rabbit

Saddle

Appoint	Temperature
Tender	62 °C
Medium	66 °C
Braised	75 °C

Thighs

Appoint	Temperature
Medium	66 °C
Braised	75 °C

Eggs

Low temperature cooking

Appoint	Temperature	Time
Perfect egg	63-65 °C	35-60 min
"13-minute egg	75 °C	13 min
Hard (low temp.)	70 °C	1 h
Scrambled (for siphon)	72 °C	45 minutes
Pasteurised	57 °C	1 h15