Kuraidori Precision Cooker Chart

FOOD

TEMPERATURES

TIME

FINISH

Steaks – Strip, Ribeye, Porterhouse, T-Bone

Very rare to rare

120°F (49°C) to 128°F (53°C)

1 to 2 ½ hrs

Sear using a hot skillet or barbecue

Medium-rare

129°F (54°C) to 134°F (57°C)

1 to 4 hrs (max 2 ½ hrs if under 130°F / 54°F)

Sear using a hot skillet or barbecue

Medium

135°F (57°C) to 144°F (62°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Medium-well

145°F (63°C) to 155°F (68°C)

1 to 3 ½ hrs

Sear using a hot skillet or barbecue

Well done

156°F (69°C) and up

1 to 3 hrs

Sear using a hot skillet or barbecue

Steaks – Tenderloin

Very rare to rare

120°F (49°C) to 128°F (53°C)

45 mins to 2 ½ hrs

Sear using a hot skillet or barbecue

Medium-rare

129°F (54°C) to 134°F (57°C)

45 mins to 4 hrs (max 2 ½ hrs if under 130°F / 54°F)

Sear using a hot skillet or barbecue

Medium

135°F (57°C) to 144°F (62°C)

45 mins to 4 hrs

Sear using a hot skillet or barbecue

Medium-well

145°F (63°C) to 155°F (68°C)

45 mins to 3 ½ hrs

Sear using a hot skillet or barbecue

Well done

156°F (69°C) and up

1 to 3 hrs

Sear using a hot skillet or barbecue

Beef – Brisket

Moist and cooked through

147°F (64°C)

4 to 48 hrs

Sear using a broiler or on a hot barbecue

Beef – Ribs

Fall off the bone tender

167°F (75°C)

16 to 24 hrs

Sear using a broiler or on a hot barbecue

Salmon

Firm like sashimi

105°F (41°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Soft and buttery

110°F (43°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Translucent and starting to flake

115°F (46°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Very moist, tender and flaky

120°F (49°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Firm, moist and flaky

130°F (54°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Halibut And Cod

Just starting to flake, tender, near raw

120°F (49°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Very moist, tender and flaky

130°F (54°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Moist, flaky, firm, almost tough

140°F (60°C)

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

Shrimp

Moist and cooked through

140°F (60°C)

20 to 40 mins

Chicken Breast Skin On And Bone In

Tender and juicy for cold chicken salad

150°F (66°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Very soft and juicy served hot

140°F (60°C)

1 ½ to 4 hrs

Sear using a hot skillet or barbecue

Juicy, tender, slightly stringy, served hot

150°F (66°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Firm, juicy, served hot

160°F (71°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Chicken Thigh Skin On Bone In

Very juicy, quite firm, few tough spots

150°F (66°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Very juicy, completely tender

167°F (75°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Moderately juicy, pull of the bone tender

167°F (75°C)

4 to 8 hrs

Sear using a hot skillet or barbecue

Turkey – Breast

Moist and tender

146°F (63°C)

2 ½ to 6 hrs

Sear using a broiler

Turkey – Leg or Thigh

Moist and tender

168°F (75°C)

8 to 10 hrs

Sear using a broiler

Pork – Tenderloin

Medium-rare

130°F (54°C)

1 to 4 hrs

Sear using a broiler

Medium

140°F (60°C)

1 to 4 hrs

Sear using a broiler

Medium-well

150°F (66°C)

1 to 4 hrs

Sear using a broiler

Well-done

160°F (71°C)

1 to 4 hrs

Sear using a broiler

Pork – Chops bone in

Rare

130°F (54°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Medium-rare

140°F (60°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Medium-well

150°F (66°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Well-done

160°F (71°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Pork – Shoulder

Sliceable and extra moist

145°F (63°C)

18 to 24 hrs

Sear using a broiler or a hot barbecue

Shreddable and moist

165°F (74°C)

18 to 24 hrs

Sear using a broiler or a hot barbecue

Pork – Ribs

Fall off the bone tender

140°F (60°C)

24 to 48 hrs

Sear using a broiler or a hot barbecue

Lamb – Leg of Lamb

very rare to rare

115°F (46°C) to 124°F (51°C)

2 to 3 hrs

Sear using a broiler

medium-rare

125°F (52°C) to 134°F (57°C)

2 to 6 hrs (max 3 hrs if under 130°F)

Sear using a broiler

medium

135°F (57°C) to 144°F (62°C)

2 to 6 hrs

Sear using a broiler

medium-well

145°F (63°C) to 154°F (67°C)

2 to 6 hrs

Sear using a broiler

Well done

155°F (68°C) and up

2 to 6 hrs

Sear using a broiler

Lamb – Rack and chops

very rare to rare

115°F (46°C) to 124°F (51°C)

1 to 2 ½ hrs

Sear using a hot skillet or barbecue

medium-rare

125°F (52°C) to 134°F (57°C)

1 to 4 hrs (max 2 ½ hrs if under 130°F)

Sear using a hot skillet or barbecue

medium

135°F (57°C) to 144°F (62°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

medium-well

145°F (63°C) to 154°F (67°C)

1 to 4 hrs

Sear using a hot skillet or barbecue

Well done

155°F (68°C) and up

1 to 4 hrs

Sear using a hot skillet or barbecue

Burgers

very rare to rare

115°F (46°C) to 123°F (51°C)

40 mins to 2 ½ hrs

Sear using a hot skillet or barbecue

medium-rare

124°F (51°C) to 129°F (54°C)

40 mins to 2 ½ hrs

Sear using a hot skillet or barbecue

medium

130°F (54°C) to 137°F (58°C)

40 mins to 4 hrs (max 2 ½ hrs if under 130°F)

Sear using a hot skillet or barbecue

medium-well

138°F (59°C) to 144°F (62°C)

40 mins to 4 hrs

Sear using a hot skillet or barbecue

Well done

145°F (63°C) to 155°F (68°C)

40 mins to 3 ½ hrs

Sear using a hot skillet or barbecue

Eggs

Poached egg

145°F (63°C)

45 mins

Soft boiled egg

167°F (75°C)

13 mins

Hardboiled egg

165°F (74°C)

60 mins

Duck – Breast

Medium-rare

140°F (60°C) to 146°F (63°C)

1 ½ hrs to 6 hrs

To finish, sear using a hot skillet

Medium

134°F (57°C)

1 ½ hrs to 6 hrs

To finish, sear using a hot skillet

Well done

176°F (80°C)

1 ½ hrs to 6 hrs

To finish, sear using a hot skillet

Green Vegetables ( Asparagus, peas, broccoli, beans)

Tender yet crisp

183°F (84°C)

15 mins to 40 mins

Corn on the Cob

Tender and crisp

183°F (84°C)

30 mins to 2 hrs

Root Vegetables (carrots, parsnips, potatoes)

Cooked through, with texture

183°F (84°C)

1 to 4 hrs

Artichoke Hearts

Tender, firm

194°F (90°C)

1 to 1 ½ hrs

Lobster

Tender texture

130°F (54°C)

60 mins

Firm, traditional steam texture

140°F (60°C)

60 mins