TEMPERATURE GUIDE

Cooking like a pro has never been easier

Achieving the correct internal temperature is essential for great results with meats, fish, and chicken. Especially for chicken and pork, it's crucial to know when the meat is thoroughly cooked. Here, you'll find a guide to internal temperatures for different types of meat, along with grilling tips to help you achieve tastier and more tender results. Different cuts require varying cooking times, and the size of the meat piece can also differ. Therefore, internal temperature is an excellent indicator of when your meat is perfectly done. Insert a digital thermometer into the center of the thickest part. If the meat has bones, place the thermometer in the thickest part, right next to the bone. Below, you'll find detailed lists of target temperatures for various cuts of meat, as well as general guidelines for rare, medium, and well-done preferences.

Beef

BEEF ICON

 

 

  • Blue Rare 43-46˚C

  • Rare 48-50˚C

  • Medium Rare 51-54˚C

  • Medium 55-58˚C

  • Medium Well 60-65˚C

  • Well Done 67˚C+

 

Pork

PORK

 

 

 

 

  • Medium 58-60˚C

  • Medium Well 65-68˚C

  • Well Done 72-75˚C

Chicken

CHICKEN

 

 

 

 

 

  • Whole grilled chicken and turkey 82˚C

  • Chicken thighs, drumsticks, and wings 82˚C

  • Chicken fillet and breast 72˚C

     Fish

FISH

  • Salmon 48˚C

  • Cod 45°C

  • Halibut 48°C

  • Mackerel 50°C

  • Tuna 46°C

  • Perch 50°C