Section 08 of 08 · Reference
Temperatures
The conventional figures, in one place and without interpretation. Every temperature elsewhere on this site is one of these.
| What | Centre | Note |
|---|---|---|
| Ground beef, pork, veal, lamb | 71 °C | Cooked through. The figure a burger works to. |
| Whole cuts of beef, pork, veal, lamb | 63 °C | Then rest three minutes before carving. |
| Poultry, whole or ground | 74 °C | No rest required. |
| Fish and shellfish | 63 °C | Or until the flesh is opaque and separates. |
| Reheating cooked food | 74 °C | Throughout, not just at the surface. |
71 °CGround beef, centre
63 °CWhole cuts, then a three-minute rest
74 °CPoultry, no rest required
1Thermometer, read in the thickest part
Handling
Cold until it goes on, separate once it comes off
Keep raw meat cold until it goes on the fire. Keep the board, plate and tongs that touched it away from anything that comes off cooked. Wash hands after handling it. Measure the centre with a thermometer rather than by eye, and take the reading in the thickest part.
This is the conventional guidance and nothing on this site departs from it.
Terms used here
- Direct zoneThe half of the grate with lit fuel beneath it.
- Indirect zoneThe bare half, with the lid on, working as an oven.
- Ashed overCoals showing a grey coat and no black; the bed is ready.
- Thin blue smokeClean combustion; the only smoke worth cooking in.