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Core-temperature table
Choose a food to see the core temperature and hold time to check with a probe thermometer, as the Food Standards Agency advises.
In short
For burgers, sausages, poultry and other minced or rolled meats, the Food Standards Agency advises cooking until the centre reaches 70 °C for 2 minutes, or the equivalents 65 °C for 10 minutes, 75 °C for 30 seconds or 80 °C for 6 seconds. Juices run clear and no pink meat remains.
Check your food
Core temperatures (FSA)
PROBE CHECK- 65 °C149 °Ffor 10 minutes
- 70 °C158 °Ffor 2 minutes
- 75 °C167 °Ffor 30 seconds
- 80 °C176 °Ffor 6 seconds
Burgers: check the thickest part with a probe. Any one of these combinations is the FSA's equivalent of 70 °C for 2 minutes. Juices should run clear and no pink meat should remain.
The FSA combinations
| Core temperature | In °F | Hold for at least |
|---|---|---|
| 65 °C | 149 °F | 10 minutes |
| 70 °C | 158 °F | 2 minutes |
| 75 °C | 167 °F | 30 seconds |
| 80 °C | 176 °F | 6 seconds |
Use a probe thermometer in the thickest part of the food, away from the bone, and check more than one piece. Cooking the outside of a burger dark does not mean the centre is done, which is why a probe is more useful than colour alone.
A two-zone fire helps: sear over the hot side, then move food to the cooler side to reach temperature without burning. More in Cooking and care.