Internal Temperature Guide
Serving
Temperature
°Celcius °Fahrenheit Tips
Beef, Lamb & Venison
Rare
49-54
120-130
Meat continues to cook after removed from
the smoker or BBQ. Stop cooking when your
desired final temperature is almost reached.
Check temperature again after meat has
rested (the higher the cooking temperature,
the longer the meat will continue to cook).
Medium Rare
54-57
130-135
Medium
57-63
135-145
Medium Well
63-68
145-155
Well Done
68+
155+
Pork, Veal, Fresh Ham
Rare
49-54
120-130
If cooking meat on the bone, ensure the
probe does not touch the bone. Insert
midway into the thickest part of the meat.
Medium Rare
54-57
130-135
Medium
57-63
135-145
Medium Well
63-68
145-155
Well Done
68+
155+
Fish
Medium
54-63
130-145
Cooked fish should no longer be translucent.
Shellfish & Crayfish
Done
63
145
Crayfish should be white and firm.
Chicken & Poultry
Done
74
165
Probe the thickest part of the poultry.
Minced Meats, Burgers, Patties, Sausages (red meat)
Done
71
160
Keep processed meats refrigerated before
cooking.
Pre-cooked Hams, Processed Meats, Sausages
Done
60
140
Brisket, Pork Shoulder & Ribs
Done
88-96
190-205
See our website for average low & slow
cooking times and temperatures.
is a registered trademark of: Sitro Group Australia Pty Ltd - www.sitro.com.au & Aber Living, Hamilton, N.Z - www.charmate.co.nz
5366-08/22
