60 °C to °F
In the kitchen, 60 °C is medium steak, and the bottom of the safe holding range for resting meat.
The formula
°C × 9/5 + 32 = °F
60 × 9/5 + 32 = 140 °F
What 60 °C means at the grill
This is medium steak, and the bottom of the safe holding range for resting meat. 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
| °C | °F | What it is |
|---|---|---|
| 55°C | 131°F | Medium-rare steak — the most searched temperature in barbecue |
| 63°C | 145.4°F | The USDA minimum for whole cuts of pork and for fish |
| 65°C | 149°F | Medium-well steak, and roughly where the stall begins on a brisket |
| 68°C | 154.4°F | — |
| 71°C | 159.8°F | The USDA minimum for ground beef, and the classic point to wrap a brisket |
| 74°C | 165.2°F | The USDA safe temperature for all poultry |
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 60 °C in °F?
60 °C equals 140 °F. In cooking terms it is medium steak, and the bottom of the safe holding range for resting meat.
What is the formula?
Multiply by 9/5, then add 32. So 60 × 9/5 + 32 = 140 °F.
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.