135 °F to °C
In the kitchen, 135 °F is the top of the medium-rare band, and where duck breast is served.
Cooking charts round this to 57 °C — including ours. The exact conversion is 57.2 °C; the half-degree makes no difference to anything you are cooking.
The formula
(°F − 32) × 5/9 = °C
(135 − 32) × 5/9 = 57.2 °C
What 135 °F means at the grill
This is the top of the medium-rare band, and where duck breast is served. If that is what you are cooking, the guides below give you the pull temperature, the pit temperature and the timing for it.
Nearby temperatures
| °F | °C | What it is |
|---|---|---|
| 130°F | 54.4°C | Medium-rare steak — the most searched temperature in barbecue |
| 140°F | 60°C | Medium steak, and the bottom of the safe holding range for resting meat |
| 145°F | 62.8°C | The USDA minimum for whole cuts of pork and for fish |
| 150°F | 65.6°C | Medium-well steak, and roughly where the stall begins on a brisket |
| 155°F | 68.3°C | — |
| 160°F | 71.1°C | The USDA minimum for ground beef, and the classic point to wrap a brisket |
The calculator shows every temperature in both units at once, so you never have to convert anything by hand. It works offline and installs to your home screen.
Frequently Asked Questions
What is 135 °F in °C?
135 °F equals 57.2 °C. Cooking charts round this to 57 °C. In cooking terms it is the top of the medium-rare band, and where duck breast is served.
What is the formula?
Subtract 32, then multiply by 5/9. So (135 − 32) × 5/9 = 57.2 °C.
Do I need to be exact?
For pit temperatures, no — a smoker swinging 15 °F either side of target is normal and fine. For internal temperatures, yes: the difference between medium rare and medium is about 10 °F, which is well inside the range where rounding matters.