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Grilling Tempretures


Approximate Internal Meat Temperatures


 Type of

 Cooking Tempreture


 Fahrenheit  85 to 120

  Used exclusively for preservation. We do not
   recommend for the backyard barbecue!

 Centigrade  30 to 49
Very Rare Fahrenheit 130  Red Cool Center. Beef primarily.
Centigrade 54
  Fish Done
 Fahrenheit 130 to 135  Fish will begin to flake and turn opaque. Best determined by testing fish for flaking.
Centigrade 54 to 57
Rare Fahrenheit 140  Red Center. This is your basic rare cut of meat suitable to steaks and lamb. Pork should not be cooked rare.
Centigrade 60
Medium Rare
Fahrenheit 145 to 150
 Red Center. Medium rare is good for all beef.
Centigrade 63 to 66
Medium Done
Fahrenheit 155 to 160  Pink Center. Medium done temperature is good for pork, beef and lamb. Hamburgers should be cooked to 160 degrees.
Centigrade 68 to 71
Medium Well Done
Fahrenheit 165  Light Gray Warm Center. Pork will be all white center.
Centigrade 74
Poultry Done
Fahrenheit 165 to 170
 Turkey, chicken, etc done. Check near the thigh and breast bone to verify temperature.
Centigrade 74
Well Done
 Fahrenheit 170 to 180
 With beef and lamb it's done! (and dead!) Pork is just done. Hot gray center. No pink.
Centigrade 77 to 82



Approximate Grill and Smoker Temperatures
Type of Cooking Degrees Comments
Barbecuing Fahrenheit 225  Extended cooking over many hours time. Often confused with the term smoking which occurs at much lower temperatures.
Low Grilling Fahrenheit 300
 Great for fish and vegetables or other delicate foods.
Centigrade 150
Roasting Fahrenheit 325
 Not intended for cooking to acquire a smoke flavoring. The meat will be done before significant smoke flavor is acquired. 1 to 3 hours usually.
Centigrade 163
Medium Hot
Fahrenheit 450 to 500
 Most common grilling temperature.
232 to 260
 550 +
 Great for mesquite cooking where wood is strongly flavored. Steaks should be cooked at around 700 degrees (385 degrees C.)
 288 +



Easy Degrees of Doneness

Cooking times and temperatures vary with the method of preparation used, the size and shape of the cut and the desired degree of doneness.

Degrees of Doneness
Rare 140° F
Medium Rare 150° F
Medium 160° F
Medium Well 165° F
Well 170° F

To ensure food safety in cooking hamburgers, a temperature of 160° F is recommended, or until the middle is no longer pink and the juices run clear.

Test roasts for doneness using a meat thermometer placed so the tip is in the center of the roast, not touching bone or resting in fat. Remove the meat from the oven when the thermometer registers 5-10° F lower than the desired doneness, as the temperature will rise after it comes out of the oven. A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.

The doneness of steaks can also be checked using the "firmness to touch" method in which the steak is compared to the human hand. For rare, the steak would feel about the same as the muscle between the thumb and the index finger of the hand in a relaxed state. For medium, feel the same muscle of the hand when it is stretched out as shown in the diagram. And, for well-done firmness, feel the muscle when the hand is clenched into a fist.


Cook Like You Mean It!

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