°F °C
32 (freezing point of water) 0
110 43.
120 (rare red meat) 48.
130 (medium-rare red meat) 54.
140 (medium red meat) 60
145 (extra-moist poultry
breast)
150 (medium-well red meat) 65.
155 (medium-well standard
poultry breast)
160 (well-done meat) 71.
190 (subsimmering water) 87.
200 (simmering water) 93.
212 (boiling water) 100