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All ovens vary so use this as a rough guide
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
| Cooking Level | Temperature out of the oven | Temperature after resting in a warm place |
|---|---|---|
| Rare | 48-52°C | 55-60°C |
| Medium Rare | 55-59°C | 55-60°C |
| Medium | 60-66°C | 55-60°C |
| Well done | 67-71°C | 55-60°C |
Veal or Pork
| Cooking Level | Temperature out of the oven | Temperature after resting in a warm place |
|---|---|---|
| Medium | 60°C | 70°C |
| Well done | 70°C | 80°C |
Chicken
| Cooking Level | Temperature out of the oven | Temperature after resting in a warm place |
|---|---|---|
| Well done | 65°C | 75°C |
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