| MEAT | Thick | Temp (C) | Hrs min max |
|
|---|---|---|---|---|
| Beef, brisket (medium rare) | 25mm | 56.5 | 8-10 | 24-30 |
| Beef, brisket (medium) | 25mm | 60 | 8-10 | 24-30 |
| Beef, brisket (medium well) | 25mm | 65.5 | 8-10 | 24-30 |
| Beef, brisket (well done) | 25mm | 71 | 8-10 | 24-30 |
| Beef, roasting cuts (medium rare) | 70mm | 56.5 | 10 | 24-28 |
| Beef, roasting cuts (medium) | 70mm | 60 | 10 | 24-28 |
| Beef, roasting cuts (medium well) | 70mm | 65.5 | 10 | 24-28 |
| Beef, roasting cuts (well done) | 70mm | 71 | 10 | 24-28 |
| Beef short ribs (spare ribs) | 50mm | 80 | 8-10 | 24-30 |
| Beef, silverside joint (medium) | 1.5 kg | 61.5 | 8 | 10 |
| Beef, fillet steak, (rare) | 25mm | 49 | 1 | 4 |
| Beef, fillet steak (rare) | 50mm | 49 | 2 | 4 |
| Beef, fillet steak (medium rare) | 25mm | 56.5 | 1 | 4 |
| Beef, fillet steak (medium rare) | 50mm | 56.5 | 2 | 4 |
| Beef, fillet steak (medium) | 25mm | 60 | 1 | 4 |
| Beef, fillet steak (medium) | 50mm | 60 | 2 | 4 |
| Beef, fillet steak (medium well) | 25mm | 65.5 | 1 | 4 |
| Beef, fillet steak (medium well) | 50mm | 65.5 | 2 | 4 |
| Beef, fillet steak (well done) | 25mm | 71 | 1 | 4 |
| Beef, fillet steak (well done) | 50mm | 71 | 2 | 4 |
| Bison (medium rare) | 25mm | 56.5 | 8-10 | 12-24 |
| Bison (medium) | 25mm | 60 | 8-10 | 12-24 |
| Bison (medium well) | 25mm | 65.5 | 8-10 | 12-24 |
| Bison (well done) | 25mm | 71 | 8-10 | 12-24 |
| Chicken, breast (bone in) | 50mm | 63.5 | 2-5 | 4-6 |
| Chicken, breast (boneless) | 25mm | 63.5 | 1 | 2-4 |
| Chicken, dark meat | - | 80 | 1 | 2-4 |
| Chicken, leg / thigh | - | 71 | 4 | 6-8 |
| Chicken, young (spatchcocked) | 70mm | 71 | 6 | 8 |
| Duck, breast | - | 56.5 | 2 | 3 |
| Duck, leg | - | 82 | 8 | 10 |
| Game (rare) | 25mm | 56.5 | 8-10 | 12-24 |
| Game (medium) | 25mm | 60 | 8-10 | 12-24 |
| Game (medium well) | 25mm | 65.5 | 8-10 | 12-24 |
| Game (well done) | 25mm | 71 | 8-10 | 12-24 |
| Gammon steak | 15mm | 67 | 4-6 | 8-24 |
| Gammon steak | 25mm | 71 | 4-6 | 8-24 |
| Lamb, leg (medium rare) | 70mm | 56.5 | 10 | 24-28 |
| Lamb, leg (medium) | 70mm | 60 | 10 | 24-28 |
| Lamb, leg (medium well) | 70mm | 65.5 | 10 | 24-28 |
| Lamb, leg (well done) | 70mm | 71 | 10 | 24-28 |
| Lamb, roasting cuts (medium rare) | 70mm | 56.5 | 10 | 24-28 |
| Lamb, roasting cuts (medium) | 70mm | 60 | 10 | 24-28 |
| Lamb, roasting cuts (medium well) | 70mm | 65.5 | 10 | 24-28 |
| Lamb, roasting cuts (well done) | 70mm | 71 | 10 | 24-28 |
| Lamb, tender cuts (rare) | 25mm | 49 | 1 | 4 |
| Lamb, tender cuts (rare) | 50mm | 49 | 2 | 4 |
| Lamb, tender cuts (medium rare) | 25mm | 56.5 | 1 | 4 |
| Lamb, tender cuts (medium rare) | 50mm | 56.5 | 2 | 4 |
| Lamb, tender cuts (medium) | 25mm | 60 | 1 | 4 |
| Lamb, tender cuts (medium) | 50mm | 60 | 2 | 4 |
| Lamb, tender cuts (medium well) | 25mm | 65.5 | 1 | 4 |
| Lamb, tender cuts (medium well) | 50mm | 65.5 | 2 | 4 |
| Lamb, tender cuts (well done) | 25mm | 71 | 1 | 4 |
| Lamb, tender cuts (well done) | 50mm | 71 | 2 | 4 |
| Gammon joint | 2.2kg | 60 | 12 | 25 |
| Ostrich steaks (sear to finish) | 25mm | 60 | 1 | 2 |
| Pork, baby back ribs | - | 74 | 4-8 | 12 |
| Pork, chops (medium rare) | 25mm | 56.5 | 2-4 | 6-8 |
| Pork, chops (medium rare) | 50mm | 56.5 | 4-6 | 8-10 |
| Pork, chops (medium) | 25mm | 60 | 2-4 | 6-8 |
| Pork, chops (medium) | 50mm | 60 | 4-6 | 8-10 |
| Pork, chops (medium well) | 25mm | 65.5 | 2-4 | 6-8 |
| Pork, chops (medium well) | 50mm | 65.5 | 4-6 | 8-10 |
| Pork, chops (well done) | 25mm | 71 | 2-4 | 6-8 |
| Pork, chops (well done) | 50mm | 71 | 4-6 | 8-10 |
| Pork, roasting cuts | 70mm | 71-80 | 12 | 30 |
| Pork, spare ribs | 70mm | 71-80 | 12 | 30 |
| Pork, tenderloin (medium rare) | 38mm | 56.5 | 1½ | 6-8 |
| Pork, tenderloin (medium) | 38mm | 60 | 1½ | 6-8 |
| Pork, tenderloin (medium well) | 38mm | 65.5 | 1½ | 6-8 |
| Pork, tenderloin (well done) | 38mm | 71 | 1½ | 6-8 |
| Sausages best browned first | - | 67 | 4 | 8 |
| Turkey breast (medium well) | ~1.2kg | 67 | 5 | 10-12 |
| OFFAL | Temp (C) | Mins min max | |
|---|---|---|---|
| Beef liver *(medium-rare) | 58 | 60 | 120 |
| Beef liver *(pink) | 62 | 60 | 120 |
| Beef liver *(medium) | 65 | 60 | 120 |
| Lambs liver * (pink) | 58 | 60 | 120 |
| Lambs liver * (medium-rare) | 62 | 60 | 120 |
| Lambs liver * (medium) | 65 | 60 | 120 |
| Poultry liver (pink) | 56 | 60 | 120 |
| Poultry liver (medium-rare) | 52 | 60 | 120 |
| Poultry liver (medium) | 60 | 60 | 120 |
| Veal liver *(medium-rare) | 58 | 90 | 120 |
| Veal liver *(pink) | 62 | 90 | 120 |
| Veal liver *(medium) | 65 | 90 | 120 |
| Kidney (pink) | 56 | 60 | 120 |
| Kidney (medium) | 60 | 60 | 120 |
| FISH | Temp (C) | Mins min max | |
|---|---|---|---|
| Brill | 48 | 35 | 60 |
| Cod | 56 | 15 | 30 |
| Haddock | 52 | 35 | 60 |
| Halibut | 50 | 20 | 40 |
| Lemon sole | 52 | 25 | 40 |
| Mackerel | 50 | 20 | 40 |
| Monkfish | 48 | 18 | 35 |
| Red mullet | 52 | 30 | 45 |
| Salmon | 50 | 20 | 35 |
| Sardines | 50 | 20 | 35 |
| Sea bass | 50 | 15 | 25 |
| Trout | 48 | 40 | 45 |
| SEAFOOD | Temp (C) | Time (hrs) (min) (max) | |
|---|---|---|---|
| King prawns | 56 | 20 | 25 |
| Prawns (shrimp) | 56 | 10 | 15 |
| Lobster (add butter and herbs) | 56 | 60 | 70 |
| Octopus | 82 | 4 | 4½ |