When you are grilling or cooking meat in an oven, it more important to get the right internal temperature than to get the right timing according to the recipe. Many factors can effect timing, each oven is different, where you place the meat relative to the heat source can effect your timing. However, as long as the internal temperature of meat reaches a certain degree, the meat is cooked and edable. Here is some general guide lines for:
Steak
- Very Rare Steak – 120°
- Rare Steak – 125°
- Medium-Rare Steak – 130° – 135°
- Medium Steak – 140° – 145°
- Medium-Well Steak – 150° – 155°
- Well-Done Steak – 160°
- Medium-Well Steak – 150° – 155°
- Well-Done Steak – 160°
Other Meat
- Fresh ground beef, veal, lamb, pork 160°F 71°C
- Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C
- Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C
- Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C
- Fresh pork roasts, steaks, chops: medium 160°F 71°C
- Fresh pork roasts, steaks, chops: well done 170°F 77°C
- Ham: cooked before eating 160°F 71°C
- Ham: fully cooked, to reheat 140°F 60°C
- Ground chicken/turkey 165° F 74°C
- Whole chicken/turkey 180° F 82°C
- Poultry breasts, roasts 170° F 77°C
You can search for keyword "meat temperature" on amazon.com. I use this temperature reader: Taylor Commercial Waterproof Digital Thermometer
but you cannot leave it in the oven. There are some readers you can leave them in the over. For example this one: CDN IRM190 InstaRead Meat & Poultry Cooking Thermometer
but you cannot leave it in the oven. There are some readers you can leave them in the over. For example this one: CDN IRM190 InstaRead Meat & Poultry Cooking Thermometer
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