RECOMMENDED TEMPERATURE INSIDE THE FOOD BY COOKING TECHNIQUES

Before taking the food off the fire (before slicing the meat)

 

		Rare	Medium rare	Medium	Medium well	Well done
1	Beef, lamb, veal pounded steaks, cuts and steaks	49 (52)°C	52 (55)°C	57 (60)°C	63 (66)°C	69 (71)°C
2	Minced beef, lamb and veal	-	-	60 (63)°C	66 (69)°C	71 (74)°C
3	Pork pounded steaks, cuts and steaks	52 (55)°C	55 (57)°C	60 (63)°C	66 (69)°C	69 (71)°C
4	Minced pork	-	-	60 (63)°C	66 (69)°C	71 (74)°C
5	Pork leg (fresh)	-	-	-	-	60 (63)°C
6	Pork shoulder	-	-	-	-	93 (93)°C
7	Poultry*	-	-	-	-	71 (74)°C
8	Seafood, fish	Cook until the meat becomes opaque and harder and is easy to separate by a fork.

* Includes chicken, duck, goose and turkey. Do not slice the meat immediately after it has been removed from the grill. Allow it to rest so that the juices migrate back into the grilled meat. The resting time depends on the size of the meat and may range from three minutes to one hour.

TEMPERATURE RANGE