Roasting and safe temperatures
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| 1 | 2 | 3 | 4 | other | ||
|---|---|---|---|---|---|---|
| Beef | Bleu | 36°C | ||||
| Saignant | 42-45 °C | |||||
| Rare / Roze | 60℃ | 60℃ | 63℃ | 45-50 °C | 48℃7 | |
| Medium / A point | 75℃ | 70℃ | 50-55 °C | 57℃7 | ||
| Well done | 77℃ | 75℃ | + 65 °C | 69℃7 | ||
| Lamb | Roze | 58-62℃ | ||||
| A Point | 62-63℃ | |||||
| Well done | 82℃ | 70℃ | 63℃ | +63℃ | 60℃7 | |
| Veal | Roze | 54-56 °C | ||||
| A point | 56-58 °C | |||||
| Well done | 82℃ | 63℃ | + 60 °C | 63℃7 | ||
| Pork | A point | 56-60 °C | ||||
| Well done | 89℃ | 75℃ | 63℃ | + 63 °C | 63℃7 | |
| Ham | 71℃ | 63℃ | ||||
| Chicken | Fillet - A point | 65-68 °C | ||||
| Fillet - well done | + 68 °C | |||||
| Legs etc - Cooked | 74℃ | 72 °C | ||||
| Duck | Medium rare (pink) | 74℃ | 52℃ 5 | |||
| Fish | Nacre | 55 °C | ||||
| Roze bij de graat | 56-62 °C | |||||
| A point | 63℃ | 62-68 °C | 63℃ 6 | |||
| Well done | + 68°C | |||||
| Wild / game | Roze | 58-62 °C | ||||
| A Point | 62 - 68 °C | |||||
| Doorbakken | + 68 °C | |||||
| 1. Good Housekeeping | ||||||
| 2. New Penguin | ||||||
| 3. www.foodsafety.gov US safe minimums | ||||||
| 4. Slagerij Poldervaart | ||||||
| 5. https://www.greatbritishchefs.com | ||||||
| 6. Mediterranean Seafood Alan Davidson | ||||||
| 7. Maile oven manual |