Core temperatures

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 roasts, slow cooks, loins 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 roasts, loins 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.

Ground pork should always be cooked to 70°. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts like spareribs that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 60° or even enjoyed cold, while fresh ham should be cooked to 65°-70°.