Chef-recommended TempsUpdated 8 months ago

What temperature you cook to depends not only on the protein you're cooking but the style of cooking and your preferred results. It's a matter of taste.

Listing preferred cooking temps would require a huge page of its own (or maybe a whole site), but here are some of the temps we use frequently (remember, home cooking is at your own risk):

• Salmon: 120ºF/49ºC
• Steak (med rare): 128ºF/54ºC
• Pork chop (med rare): 140ºF/60ºC
• Hamburger (med): 140ºF/60ºC
• Chicken (breast): 150ºF/65ºC (for 3 minutes+)
• Bread: 207ºF/97ºC

Cook below USDA food safety standards at your own risk.

(P.S. Every professional chef does.)