TEMPERATURE

TEMPERATURE GUIDE

Achieving the correct internal temperature is crucial for excellent results when cooking meat, fish, and chicken. For chicken and pork, it's especially important to know when the meat is thoroughly cooked. Here, you'll find a list of internal temperatures for various cuts of meat, grilling tips, and advice for tastier and more tender results. Different cuts take varying amounts of time to cook, and the size of the meat piece often differs. Therefore, the internal temperature is a reliable indicator of when your meat is ready. Insert a digital thermometer into the thickest part of the meat. If the meat has a bone, insert the thermometer into the thickest part, next to the bone. Below, you'll find detailed lists of internal temperatures for various cuts of meat, as well as general temperatures for rare, medium, and well-done meat.

When cooking meat, the most important thing is to monitor its doneness.

• Medium rare means the meat is pink with a red center.
• Medium means the meat is entirely pink.
• Well done means the meat is thoroughly cooked.

POULTRY

• Whole grilled chicken and turkey 82˚C
• Chicken legs, thighs, and wings 82˚C
• Chicken fillet & breast 72˚C

VEGETABLES

• Potatoes 96°C
• Beetroot 95°C
• Carrots 93°C
• Jerusalem Artichoke 90°C
• Cauliflower 87°C
• Asparagus 75°C