Specification Sheet

11
Temperature Thickness
Time to Core
Temperature
Time
(Pasteurized to
Core)
BEEF
Tenderloin 138˚ F/59˚ C 2 inches 1 hour, 58 min 5 hours, 35 min
Rib Eye Steak 138˚ F/59˚ C 1.5 inches 1 hour, 58 min 3 hours, 20 min
Strip Steak 138˚ F/59˚ C 1.5 inches 1 hour, 58 min 3 hours, 20 min
Porterhouse
Steak
138˚ F/59˚ C 1.5 inches 1 hour, 58 min 3 hours, 20 min
Brisket 147˚ F/64˚ C 48 hours 3 hours, 21 min
Veal Shank 167˚ F/75˚ C 12–24 hours 9 hours, 3 min
LAMB
Lamb Saddle 138˚ F/59˚ C 2.5 inches
2 hours, 16 min 3 hours, 51 min
PORK
Pork Chop 145˚ F/63˚ C
1.75 inches 1 hour, 45 min 4 hours, 2 min
Ribs 140˚ F/60˚ C 24–48 hours 1 hour, 6 min
POULTRY
Chicken Breast 150˚ F/65˚ C 1 inch 47 min 1 hour, 36 min
Duck Breast 135˚ F/57˚ C 1 inch 60 min 2 hours, 41 min
Chicken Thighs 150˚ F/65˚ C 1.5 inches 1 hour, 20 min 3 hours, 3 min
Foie Gras 147˚ F/64˚ C 2 inches
2 hours, 16 min 5 hours, 9 min
FISH
Salmon Filet 130˚ F/54.4˚ C 1 inch 1 hour, 39 min 5 hours, 31 min
Cod Filet 129˚ F/54˚ C 1 inch 1 hour, 39 min 3 hours, 47 min
Halibut 129˚ F/54˚ C 1 inch 1 hour, 39 min 3 hours, 47 min
SHELLFISH
Shrimp/Prawns 135˚ F/57˚ C 1 inch 43 min 5 hours, 21 min
Lobster 145˚ F/63˚ C 1 inch 15 min 5 hours, 5 min
Scallops 135˚ F/57˚ C 1.5 inches 1 hour, 38 min 2 hours, 29 min
TIME AND TEMPERATURE GUIDE
This table is only meant to serve as a guideline. Temperatures should
be adjusted to your preference of doneness. Cooking time should
be adjusted to initial temperature, heat transfer characteristics, and
thickness of the food being cooked.