TEMPERATURE GUIDE
The right Innertemperatur is a and O for a good result on meat, fish and chicken. For chicken and pork it is important to know when the meat is properly cooked. Here you will find a list of innertemperaturer for various meat details, barbecue tips and advice for tastier and more tender meat. Different details take a different amount of time, and often also vary the size of the meat piece. Therefore, internal temperature is a good measure of when the meat is ready. Insert a digital thermometer in the middle of the thickest part. If the flesh has bone, insert the thermometer in the middle of the thickest part, next to the bone. Below are detailed lists of innertemperaturer for different meat details and general temperatures for bloody, medium and well fried meat.
The most important thing when cooking meat is to keep track of the frying levels.
- Medium rare means that the meat is pink with a red center.
- Medium means that the meat is fully pink.
- Well done means that the meat is fully cooked.
NUT
- Blue Rare 43-46°C
- Rare 48-50°C
- Medium Rare 51-54°C
- Medium 55-58°C
- Medium Well 60-65°C
- Well Done 67°C+
PIG
- Medium 58-60°C
- Medium Well 65-68°C
- Well 72-75°C
BIRD
- Weekend grilled chicken and turkey 82°C
- Chicken legs, thighs and wings 82°C
- Chicken filet & breast 72°C
Fish
- Salmon 48°C
- Cod 45°C
- Halibut 48°C
- Mackerel 50°C
- Tuna 46°C
- Aborre 50°C
LAMB
- Lamb fillet 58°C
- Entrecôte 60°C
- Lamb racks 58°C
GREENS
- Potatoes 96°C
- Beetroot 95°C
- Carrots 93°C
- Jerusalem artichoke 90°C
- Cauliflower 87°C
- Asparagus 75°C
