How to cook to temperature not time
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For outstanding results, use a thermometer
“Cook to temperature, not time” is a bit of a mantra in these parts. Because no two cuts of meat are the same, cooking times are a useful guide but an inexact science. It’s only by measuring internal temperatures that you’ll get reliable and consistent results.
Below is a list of what to aim for.
Poultry
Turkey & Chicken
Poultry legs: 72°C
Poultry breast: 72°C
Pork & Ham
Pork & ham: 62°C
Pullable: 93°C
Beef
Rare: 50°C
Medium-rare: 54°C
Medium: 60°C
Medium-well: 65°C
Well done (if you must): 70°C
Lamb, Goat & Mutton
Medium: 60°C
Well done (if you must): 70°C
Pullable: 93°C
Fish
On or off the bone: 50°C
