#outdooralfrescokitchensmelbourne #outdoorkitcheninfo #nevercookinsideagain #cookingtips A meat thermometer is the only really safe way to test that meat is cooked to your satisfaction. Use the chart below to check against the temperatures recorded by the thermometer when you insert it into the thickest part of the meat. Take care when inserting the thermometer to make sure that it does not touch any area of bone. It is also advisable to check the temperature of large pieces of meat in more than one section. Beef/Lamb Rare: 52-55°C Medium Rare: 55-60°C Medium: 60-65°C Medium Well: 65-70°C Well done: 75°C Pork Medium: 65-70°C Well done: 75°C Chicken/Duck/Turkey Poultry should be above 75C to ensure it is cooked properly and to avoid food poisoning Fish is cooked when: • The flesh easily separates when tested with a fork • The flesh comes easily away from the bone • It loses its translucent appearance and become opaque https://www.instagram.com/p/BpYWTCVgXR8/?utm_source=ig_tumblr_share&igshid=xydixv3hs5bn
