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Smoked Pig 07883681283 
I-IV: 10.00-20.00, V: 10.00-18.30
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RECOMMENDED TEMPERATURE INSIDE THE FOOD BY COOKING TECHNIQUES

Before taking the food off the fire (before slicing the meat)

 
    Rare Medium
rare
Medium Medium
well
Well
done

1

Beef, lamb,
veal pounded steaks,
cuts and steaks
49 (52)°C 52 (55)°C 57 (60)°C 63 (66)°C 69 (71)°C

2

Minced beef,
lamb and veal
- - 60 (63)°C 66 (69)°C 71 (74)°C

3

Pork pounded steaks,
cuts and steaks
52 (55)°C 55 (57)°C 60 (63)°C 66 (69)°C 69 (71)°C

4

Minced pork - - 60 (63)°C 66 (69)°C 71 (74)°C

5

Pork leg (fresh) - - - - 60 (63)°C

6

Pork shoulder - - - - 93 (93)°C

7

Poultry* - - - - 71 (74)°C

8

Seafood, fish Cook until the meat becomes opaque and harder
and is easy to separate by a fork.

* Includes chicken, duck, goose and turkey. Do not slice the meat immediately after it has been removed from the grill. Allow it to rest so that the juices migrate back into the grilled meat. The resting time depends on the size of the meat and may range from three minutes to one hour.

TEMPERATURE RANGE