This is a guide to the core temperatures meat needs to reach for different degrees of cooking, from rare to well done – remember that it will rise by 6 to 8 degrees when left to rest in a warm place. Use it as a guide, and you’ll always get the meat the way you and your family likes it.
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|
Temperature out of the oven * |
|
Temperature after resting in a warm place |
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| Beef or Lamb |
|
|
|
|
| Rare |
|
48-52°C |
|
55-60°C |
| Medium rare |
|
55-59°C |
|
61-65°C |
| Medium |
|
60-66°C |
|
66-70°C |
| Well done |
|
67-71°C |
|
71-75°C |
| |
| Veal or Pork |
|
|
|
|
| Medium |
|
60°C |
|
70°C |
| Well done |
|
70°C |
|
80°C |
| |
| Chicken |
|
|
|
|
| Well done |
|
65°C |
|
75°C |
