Using a meat thermometer: Difference between revisions
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|Pork||75 | |Pork||75 | ||
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|Beef, rare||50 | |Beef, rare||45-50 | ||
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|Beef, medium||60 | |Beef, medium||55-60 | ||
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|Beef, well done||70 | |Beef, well done||65-70 | ||
|- | |- | ||
|Lamb||70 | |Lamb||70 | ||
Revision as of 19:32, 18 September 2021
| Food | Core temperature in °C |
|---|---|
| Poultry | 75 |
| Pork | 75 |
| Beef, rare | 45-50 |
| Beef, medium | 55-60 |
| Beef, well done | 65-70 |
| Lamb | 70 |
| Other: Heating/reheating food | 65-75 |
