Temperature guide for roasting meat

This Knorr guide provides essential core temperature guidelines for roasting various meats, including beef, lamb, veal, pork, and chicken. It details the target temperatures for different cooking levels (rare to well done) both immediately out of the oven and after resting, ensuring perfectly cooked meat every time.

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 and Lamb Roasting Temperatures

Achieve your desired doneness for beef and lamb with these core temperature guidelines. Remember to account for the temperature rise during resting.

Cooking Level	Temperature out of the oven (°C)	Temperature after resting (°C)
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 and Pork Roasting Temperatures

Ensure your veal and pork are cooked to perfection with these temperature recommendations. Allow for carry-over cooking during the resting period.

Cooking Level	Temperature out of the oven (°C)	Temperature after resting (°C)
Medium	60°C	70°C
Well done	70°C	80°C

 

Chicken Roasting Temperatures

For safe and delicious chicken, aim for these core temperatures. The resting period is crucial for juicy results.

Cooking Level	Temperature out of the oven (°C)	Temperature after resting (°C)
Well done	65°C	75°C