Internal cooking temperatures

Internal Cooking Temperatures

It’s very important to place your meat thermometer in the thickest part of the meat:
For steaks, make sure that the thermometer is inserted from the side until the probe reaches the centre.
For poultry, it is important to take the temperature of both the leg and the breast.

Here are some Heston recommended cooking temperatures.

For Beef and Veal
Rare – 50°C (122°F)
Medium rare – 55°C (131°F)
Medium – 60°C (140°F)
Medium well – 65°C (149°F)
Well done – 70°C (158°F)

For Minced Beef
Medium rare – 55°C (131°F)
Medium – 60°C (140°F)
Medium well – 65°C (149°F)
Well done – 70°C (158°F)

For Lamb
60°C (140°F)

For Pork or Ham
60°C (140°F)

For Fish
50°C (122°F)

For Poultry
Poultry Legs – 75°C (167°F)
Poultry Breast – 65°C (149°F)

Remember that even after the meat is removed from the heat source, the residual heat will continue to cook the meat. A steak could increase in temperature by approximately 5°C (41°F).  How quick the internal cooking temperature is achieved can be controlled by moving the charcoal around in the barbeque and managing the charcoal below the areas that would take longer to cook.