Core temperatures

Rare                              =          50 – 55 degrees Celsius

Medium-rare           =          55 – 60 degrees Celsius

Medium                      =          60 – 65 degrees Celsius

Medium-well           =          65 – 70 degrees Celsius

Well done                   =          70+ degrees Celsius

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

Test steaks, roasts, slow cooks and burgers for doneness using a meat thermometer. It should be inserted through the side, with the tip in the center of the cut, not touching any bone or fat. Remove steaks, burgers and even slow cooks from the heat when the thermometer registers 5° lower than the desired doneness, as the temperature will continue to rise while resting. A rule of thumb is 1 minute resting time for every 100g of meat.