Temperature Guide
of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone.
INTERNAL MEAT TEMPERATURE GUIDE
Red meat
Rare
49°
Medium Rare
54°
Medium
60°
Medium Well
66°
°
°
Pork
Medium
63°
Medium Well
68°
°
°
Ham, fully cooked (to reheat)
60°
Poultry Well Done
74°
Minced meat / Sausage Well Done
68°
Fish Medium
57°
50
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