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Cooking with a temperature probe ( BAKESENSOR)
Recommended doneness levels for different types of meat
Type of food
BEEF
beef, roast
beef, sirloin
roast beef/rump steak
burgers
VEAL
veal, sirloin
veal, rump
PORK
roast, neck
pork, loin
meat loaf
LAMB
lamb
MUTTON
mutton
GOAT MEAT
goat
POULTRY
poultry, whole
poultry, breast
FISH AND SEAFOOD
trout
tuna
salmon
36
medium
blue (raw)
rare
46-48
48-52
45-48
49-53
45-48
49-53
49-52
54-57
45-48
49-53
45-48
49-53
/
/
/
/
/
/
/
60-65
/
60-65
/
60-65
/
/
/
/
/
/
/
/
/
/
medium
medium well
53-58
59-65
54-57
58-62
54-57
58-62
60-63
66-68
54-57
58-62
54-57
58-62
/
65-70
/
60-69
/
/
66-71
72-76
66-71
72-76
66-71
72-76
/
/
/
/
/
62-65
/
55-60
/
52-55
well done
68-73
63-66
63-66
71-74
63-66
63-66
75-85
/
80-85
77-80
77-80
77-80
82-90
62-65
/
/
/
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