🌡️ Kitchen Temperature Pro 👨🍳
Professional cooking temperature converter & food safety guide
⚠️ Disclaimer: Cooking temperatures are provided for informational purposes. Always follow your local food-safety authority's guidance.
Temperature Converter
Units:
Decimals:
Quick Presets
⚠️ Note: Doneness levels below USDA safe minimums carry risk.
🌡️ Interactive Temperature Conversion Reference
Select a temperature from the left to see detailed conversion info
Quick Reference: 32°F = 0°C (Freeze) | 212°F = 100°C (Boil) | 98.6°F = 37°C (Body) | 350°F = 177°C (Oven) | 165°F = 74°C (Poultry Safe)
📊 Temperature Charts & Food Safety
Important: Always use a food thermometer to ensure food safety. Undercooked food can cause illness.
🍽️ Sous Vide Cooking Guide - Temperatures & Times
🥩 Beef
Steak (Rare): 52°C/125°F • 1-4h
Steak (Medium Rare): 54°C/130°F • 1-4h
Steak (Medium): 60°C/140°F • 1-4h
Chuck Roast: 57°C/135°F • 24-48h
Short Ribs: 60°C/140°F • 24-72h
Brisket: 57°C/135°F • 24-36h
Tenderloin: 54°C/130°F • 1-4h
🐷 Pork
Pork Chops: 60°C/140°F • 1-4h
Pork Tenderloin: 60°C/140°F • 1-4h
Pork Shoulder: 74°C/165°F • 12-24h
Pork Belly: 60°C/140°F • 8-12h
Baby Back Ribs: 74°C/165°F • 6-12h
Spare Ribs: 74°C/165°F • 12-24h
🐔 Poultry
Chicken Breast: 60°C/140°F • 1-4h
Chicken Thigh: 74°C/165°F • 1-4h
Whole Chicken: 65°C/149°F • 2-6h
Turkey Breast: 60°C/140°F • 2-6h
Duck Breast: 57°C/135°F • 1-4h
Duck Leg: 74°C/165°F • 8-12h
🐟 Fish & Seafood
Salmon: 46°C/115°F • 30-60min
Tuna: 43°C/110°F • 30-45min
Cod: 52°C/125°F • 30-45min
Halibut: 52°C/125°F • 30-45min
Shrimp: 60°C/140°F • 15-30min
Scallops: 52°C/125°F • 30-45min
Lobster: 60°C/140°F • 45-60min
🦌 Game
Venison Steak: 54°C/130°F • 1-4h
Venison Roast: 57°C/135°F • 6-12h
Wild Boar: 60°C/140°F • 2-8h
Rabbit: 60°C/140°F • 1-4h
Duck (Wild): 57°C/135°F • 1-4h
Elk: 54°C/130°F • 2-6h
🥕 Vegetables
Carrots: 85°C/185°F • 1-2h
Asparagus: 85°C/185°F • 15-45min
Potatoes: 85°C/185°F • 1-2h
Corn: 85°C/185°F • 15-30min
Beets: 85°C/185°F • 1-3h
Artichokes: 85°C/185°F • 45-90min
Brussels Sprouts: 85°C/185°F • 45-60min
⚠️ Sous Vide Safety Guidelines
- • Use vacuum-sealed bags only
- • Maintain precise temperature control
- • Follow minimum time requirements
- • Chill immediately if not serving
- • Use fresh, high-quality ingredients
- • Sear proteins for flavor & safety
- • Never exceed 4-hour holding time
- • Always pasteurize poultry properly
✅ Safe Temperature Guidelines
- • Ground Meat: 160°F (71°C)
- • Whole Cuts: 145°F (63°C)
- • Poultry: 165°F (74°C)
- • Seafood: 145°F (63°C)
- • Eggs: 160°F (71°C)
⚠️ Temperature Danger Zone
40°F to 140°F (4°C to 60°C)
Bacteria multiply rapidly!
- • Keep hot foods hot (>140°F)
- • Keep cold foods cold (<40°F)
- • Don't leave food out >2 hrs
- • Cool foods quickly
