| Temperature Charts |
| Resting Time: | Degrees increase | ||
|---|---|---|---|
| Steaks & thin chops | 5 min. | 5°F | |
| Thick chops & small roasts | 5 to 10 min. | 10° to 15°F | |
| Large roasts | 15 to 30 min. | 10° to 15°F | |
| Steaks | Gourmet | USDA | |
| Rare | 125° to 130°F | 140°F | |
| Medium-Rare | 130° to 140°F | 150°F | |
| Medium | 140° to 150°F | 160°F | |
| Medium-Well | 150° to 160°F | 170°F | |
| Roasts | |||
| Rare | 125° to 130°F | 140°F | (15 to 20 minutes/pound) |
| Medium-Rare | 130° to 140°F | 150°F | (20 to 25 minutes/pound) |
| Medium | 140° to 150°F | 160°F | (25 minutes/pound) |
| Medium-Well | 150° to 165°F | 170°F | (25 to 30 minutes/pound) |
| Burgers & Ground Beef | Gourmet | USDA | |
| 160°F or higher | 160°F or higher | ||
| Veal Chops | Gourmet | USDA | |
| Medium-Rare | 130° to 140°F | NA | |
| Medium | 140° to 150°F | NA | |
| Medium-Well | 155° to 165°F | NA | |
| Veal Rack Roasts | |||
| Rare | Not recommended | ||
| Medium-Rare | 130° to 140°F | 150°F | |
| Medium | 140° to 150°F | 160°F | |
| Medium-Well | 155° to 165°F | 165°F | |
| Lamb Chops | Gourmet | USDA | |
| Rare | 125° to 130°F | 140°F | |
| Medium-Rare | 130° to 140°F | 145°F | |
| Medium | 140° to 150°F | 160°F | |
| Medium-Well | 155° to 165°F | 170°F | |
| Well Done | Not recommended | ||
| Rack of Lamb | |||
| Rare | Not recommended | 140°F | |
| Medium-Rare | 130° to 140°F | 150°F | |
| Medium | 140° to 150°F | 160°F | |
| Medium-Well | 155° to 165°F | 170°F | |
| Pork Chops | Gourmet | USDA | |
| Rare | Not recommended | ||
| Medium-Rare | Not recommended | ||
| Medium | Not recommended | ||
| Medium-Well | 150° to 165°F | 170°F | |
| Well Done | 150° to 165°F | 170°F | |
| Whole Chicken & Turkey | Gourmet | USDA | |
| 165°F to 170°F | 180°F or higher | ||
| Boneless Chicken Breasts | Gourmet | USDA | |
| 165°F to 170°F | 180°F or higher | ||
| Duck Breasts | Gourmet | USDA | |
| Rare | 125°F to 130°F | Not recommended | |
| Medium-Rare | 130°F to 140°F | Not recommended | |
| Medium | 140°F to 150°F | Not recommended | |
| Medium-Well | 150°F to 160°F | 170°F | |
| Well Done | Not recommended |