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Fillet of veal
rare 122 - 126°F
(50 - 52 °C)
medium-rare 137 - 140°F
(58 - 60 °C)
well-done 158 - 167°F
(70 - 75 °C)
Venison
Saddle of venison 140 - 157°F
(60 - 70 °C)
Leg of venison 158 - 167°F
(70 - 75 °C)
Venison steak 149 - 158°F
(65 - 70 °C)
Rack of hare, rack of rabbit 149 - 158°F
(65 - 70 °C)
Poultry
Chicken 185°F (85 °C)
Guinea fowl 167 - 176°F
(75 - 80 °C)
Goose, turkey, duck 176 - 185°F
(80 - 85 °C)
Duck breast
medium-rare 131 - 140°F
(55 - 60 °C)
well-done 158 - 176°F
(70 - 80 °C)
Ostrich steak 140 - 149°F
(60 - 65 °C)
Lamb
Leg of lamb
medium-rare 140 - 149°F
(60 - 65 °C)
well-done 158 - 176°F
(70 - 80 °C)
Saddle of lamb
medium-rare 131 - 140°F
(55 - 60 °C)
well-done 149 - 167°F
(65 - 75 °C)
Mutton
Leg of lamb
medium-rare 158 - 167°F
(70 - 75 °C)
well-done 176 - 185°F
(80 - 85 °C)
Saddle of lamb
medium-rare 158 - 167°F
(70 - 75 °C)
well-done 176 °F (80 °C)
Cooked food Recommended
core temperature
Mutton
Fillet steak 144 - 149°F
(62 - 65 °C)
Whole 149°F (65 °C)
Terrine 144 - 149°F
(62 - 65 °C)
Miscellaneous
Bread 194°F (90 °C)
Vol-au-vent 162 - 167°F
(72 - 75 °C)
Terrine 140 - 158°F
(60 - 70 °C)
Foie gras 113°F (45 °C)
Cooked food Recommended
core temperature