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Roasting and safe temperatures - Revision history
2026-04-05T15:56:41Z
Revision history for this page on the wiki
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Ch at 15:01, 28 February 2024
2024-02-28T15:01:07Z
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<p><b>New page</b></p><div>[[Useful stuff|&lArr; Useful stuff]]<br />
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{| class="wikitable"<br />
! !! !! 1 !! 2 !! 3 !! 4 !! other <br />
|-<br />
| ||||||||||||<br />
|-<br />
| Beef || Bleu || || || || 36°C || <br />
|-<br />
| || Saignant || || || || 42-45 °C || <br />
|-<br />
| || Rare / Roze || 60℃ || 60℃ || 63℃ || 45-50 °C || 48℃<sup>7</sup><br />
|-<br />
| || Medium / A point || 75℃ || 70℃ || || 50-55 °C || 57℃<sup>7</sup><br />
|-<br />
| || Well done || 77℃ || 75℃ || || + 65 °C || 69℃<sup>7</sup><br />
|-<br />
| ||||||||||||<br />
|-<br />
| Lamb || Roze || || || || 58-62℃ || <br />
|-<br />
| || A Point || || || || 62-63℃ || <br />
|-<br />
| || Well done || 82℃ || 70℃ || 63℃ || +63℃ || 60℃<sup>7</sup><br />
|-<br />
| ||||||||||||<br />
|-<br />
| Veal || Roze || || || || 54-56 °C || <br />
|-<br />
| || A point || || || || 56-58 °C || <br />
|-<br />
| || Well done || 82℃ || || 63℃ || + 60 °C || 63℃<sup>7</sup><br />
|-<br />
| ||||||||||||<br />
|-<br />
| Pork || A point || || || || 56-60 °C || <br />
|-<br />
| || Well done || 89℃ || 75℃ || 63℃ || + 63 °C || 63℃<sup>7</sup><br />
|-<br />
| ||||||||||||<br />
|-<br />
| Ham || || 71℃ || || 63℃ || || <br />
|-<br />
| ||||||||||||<br />
|-<br />
| Chicken || Fillet - A point || || || || 65-68 °C || <br />
|-<br />
| || Fillet - well done || || || || + 68 °C || <br />
|-<br />
| || Legs etc - Cooked || || || 74℃ || 72 °C || <br />
|-<br />
| ||||||||||||<br />
|-<br />
| Duck || Medium rare (pink) || || || 74℃ || || 52℃ <sup>5</sup><br />
|-<br />
| ||||||||||||<br />
|-<br />
| Fish || Nacre || || || || 55 °C || <br />
|-<br />
| || Roze bij de graat || || || || 56-62 °C || <br />
|-<br />
| || A point || || || 63℃ || 62-68 °C || 63℃ <sup>6</sup><br />
|-<br />
| || Well done || || || || + 68°C || <br />
|-<br />
| ||||||||||||<br />
|-<br />
| Wild / game || Roze || || || || 58-62 °C || <br />
|-<br />
| || A Point || || || || 62 - 68 °C || <br />
|-<br />
| || Doorbakken || || || || + 68 °C || <br />
|-<br />
| ||||||||||||<br />
|-<br />
| 1. Good Housekeeping || || || || || || <br />
|-<br />
| 2. New Penguin || || || || || || <br />
|-<br />
| 3. <small>''[https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature www.foodsafety.gov US safe minimums]''</small> || || || || || || <br />
|-<br />
| 4. Slagerij Poldervaart || || || || || || <br />
|-<br />
| 5. <small>''https://www.greatbritishchefs.com''</small> || || || || || || <br />
|-<br />
| 6. <small>Mediterranean Seafood ''Alan Davidson''</small> || || || || || || <br />
|-<br />
| 7. <small>Maile oven manual</small> || || || || || ||<br />
|}</div>
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