TEMPERATURE GUIDE

For some, cooking meat to the correct temperatures comes naturally, to others, having an accurate temperature and cooking guide to fall back on is a must. Cooking various meats to the correct temperatures ensures that the meat is heated to a temperature where bacteria growth stops. 

Having a good thermometer is important, these vary in size and function. Whether your thermometer is analogue or digital, as long as they are a reputable make, the readings will always be accurate. Remember, you will never get an accurate reading if you are inserting your thermometer close to the bone, provided you are cooking meat on the bone. So make sure you when you are checking your temperatures, to probe away from the bone, in the thickest piece of meat.

Once you have reached your desired temperature, be sure to let your meat rest once taken off the heat. This allows for the internal juices to be reabsorbed into the meat. When resting meat, covering your meat with tin-foil is advised as this keeps the meat hot while it's resting. Meat will carry on cooking for a short time once taken off the heat, so keep that in mind when you have reached your desired temperature. It's always better to aim for slightly underdone when you take your meat off the heat, that way, if it is under cooked, you could always put it back on the heat to get to where you would like it. If it's over done, there is no way of correcting it. 

TEMPERATURE GUIDE (Please note that this is purely for reference use)

Beef

Rare

Medium-Rare

Medium

Medium-Well

Well Done

45°C - 50°C

50°C - 55°C

55°C - 60°C

65°C - 70°C

70°C and above

Lamb

60°C

60°C - 65°C

70°C

75°C and above

Rare

Medium-Rare

Medium

Well Done

Pork

63°C

60°C - 63°C

Pork - General

Christmas Ham

Chicken

Chicken

75°C - 80°C

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