ChefsTemp Pocket Pro Instruction Manual

Chef-Recommended Temps**

Beef, Veal & Lamb Rare
Roasts, Steaks & Chops 120-130°F*
49-54°C
Pork
Roasts, Steaks & Chops
* These temperatures are ideal peak temperatures. Meats should be removed from heat several degrees lower
and allowed to rise during resting.
** Chef-recommended temperatures are consistent with many expert sources for taste and safety. USDA-
recommended temperatures are 5 to 10°F (2 to 5°C) higher.

Minimum Done Temps for Food Safety

Ground Meat: 160°F 71°C
Beef, Veal & Lamb*
Pork Ribs, Shoulders 190-205°F
88-96°C
Sausage 160°F 71°C
Ham (raw) 160°F 71°C Fish**
Ham (pre-cooked) 140°F 60°C
Egg dishes 160°F 71°C Casseroles & Leftovers

Water Temps (at sea level)

Poach 160-180°F
71-82°C
Low Simmer 180°F 82°C

Other Food Temps

Bread: Rich Dough 190-200°F
88-93°C
Bread: Lean Dough 200-210°F
93-99°C
Water temp to add yeast 105-115°F
41-46°C

Candy or Sugar Syrup Temps

Thread 230-234°F (110-112°C)
Soft Ball 234-240°F (112-116°C)
Firm Ball 244-248°F (118-120°C)
Hard Ball 250-266°F (121-130°C)
Soft Crack 270-290°F (132-143°C)
Hard Crack 300-310°F (149-154°C)
Caramel 320-350°F (160-177°C)
ChefsTemp
Nevada, U.S.A.
www.chefstemp.com
Med. Rare Medium Med. Well
130-135°F* 135-145°F * 145-155°F*
54-57°C 57-63°C 63-68°C
Medium USDA-Done
137°F * 145°F *
58°C 63°C
Chicken, Turkey & 165°F 74°C
Duck (whole or pieces)*
165°F 74°C
140°F 60°C
125°F 52°C
165°F 74°C
Simmer 185°F 85°C
Slow Boil 205°F 96°C
Rolling Boil 212°F 100°C
Butter: Chilled
Butter: Softened
Butter:
Melted & Cooled
Syrup
Fondant, Fudge & Pralines
Caramels
Divinity & Nougat
Brittles, Lollipops & Hardtack
Flan & Caramel Cages
For service or warranty:
+1(323)287-5798
info@chefstemp.com
Well Done
155°F-up *
68°C-up
Well Done
150°F *
66°C-up
35°F 2°C
65-67°F
18-19°C
85-90°F
29-32°C
HIGH ACCURACY
ChefsTemp Pocket Pro
Instruction Manual
1 SECOND RECHARGABLE
READING BATTERY
WATER-PROOF