To obtain correct temperature use an instant-read meat thermometer in the thickest part of the flesh, careful not to touch any bone.
| BEEF |
| Rare |
130 degrees F / 54 degrees C |
| Medium |
160 degrees F / 71 degrees C |
| Well |
175 degrees F / 79 degrees C |
|
| VEAL |
| Rare |
not advised |
| Medium |
145 degrees F / 63 degrees C min. safe temperature |
| Well |
160 degrees F / 71 degrees C |
|
| PORK |
| Rare |
not advised |
| Medium |
150 degrees F / 66 degrees C min. safe temperature |
| Well |
160 degrees F / 71 degrees C |
|
| LAMB |
| Rare |
140 degrees F / 60 degrees C |
| Medium |
145 degrees F / 63 degrees C |
| Well |
165 degrees F / 74 degrees C |
|
| POULTRY |
| Rare |
not advised |
| Medium |
165-170 degrees F / 74-77 degrees C* |
| Well |
not advised; try tends to dry out over 170°F |