Temperature guide
Core temperature over cooking time
Use a reliable thermometer and always measure in the thickest, coldest part of the food.
Beef and lamb
Medium rare: 52–54°C after resting. Medium: 57–60°C. Minced meat should be cooked to at least 70°C.
Chicken
Cook chicken to at least 74°C in the thickest part, without touching the bone.
Fish
Salmon is juicy around 48–52°C. Vulnerable groups should choose a more thoroughly cooked result.
Resting
The core temperature often rises after cooking. Rest large cuts before slicing so the juices can redistribute.