A Guide To The Core Temperatures

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.

Beef or Lamb

Rare

Temperature out of the oven: 48–52°C

Temperature after resting in a warm place: 55–60°C

Medium rare

Temperature out of the oven: 55–59°C

Temperature after resting in a warm place: 61–65°C

Medium

Temperature out of the oven: 60–66°C

Temperature after resting in a warm place: 66–70°C

Well done

Temperature out of the oven: 67–71°C

Temperature after resting in a warm place: 71–75°C

 

Pork

Medium

Temperature out of the oven: 60°C

Temperature after resting in a warm place: 70°C

Well done

Temperature out of the oven: 70°C

Temperature after resting in a warm place: 80°C

 

Chicken

Well done

Temperature out of the oven: 65°C

Temperature after resting in a warm place: 75°C

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