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Safe Cooking Temperatures

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Safe Cooking Temperatures

 

This is a guide to the core temperatures meat needs to reach for different degrees of cooking, from rare to well done – remember that it will rise by 6 to 8 degrees when left to rest in a warm place.

 

 Beef or Lamb  

  • Rare

           Temperature out of the oven or grill : 48–52°C  - Temperature after resting in a warm place: 55–60°C 

  • Medium rare 

           Temperature out of the oven or grill : 55–59°C - Temperature after resting in a warm place: 61–65°C 

  • Medium 

           Temperature out of the oven: 60–66°C - Temperature after resting in a warm place: 66–70°C

  • Well done 

           Temperature out of the oven: 67–71°C  - Temperature after resting in a warm place: 71–75°C

 

 Pork (pork loin, pork chops,ribs)  

         Piece and Whole cuts

           Temperature out of the oven or grill : 65°C  - Temperature after resting in a warm place: 70-80°C 

 

 Poultry  (chicken, turkey, duck)

  • Well Done

           Temperature out of the oven or grill : 65°C  - Temperature after resting in a warm place: 75°C 

 

 Seafood (fish, shellfish)

  • Fish 

           Temperature out of the oven or pan or grill: 70°C 

  • Shellfish

           Temperature out of the oven or pan or grill: 74°C 

 

 

 Cleaning and preparation

 

  • Clean your food thermometer in warm, soapy water before each use.
  • Always wash your hands before and after you touch raw meat.
  • Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub.
  • If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly.
  • Use separate cutting boards for produce and raw meat.
  • Use paper towels to wipe kitchen surfaces, or change dishcloths daily. Avoid using sponges, as they are harder to keep bacteria-free.
  • Sanitize countertops, cutting boards, and utensils before and after preparing food.
  • Keep cold food cold and hot food hot, so that your food never reaches the "temperature danger zone" where bacteria can grow quickly and cause food poisoning.

 

 

 

 

 

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