UK cooking temperature guide
Target internal temperatures and key benchmarks for meat, baking, and water. Use a calibrated probe thermometer for accuracy.
| Category | Item | Target °C | Notes |
|---|---|---|---|
| Meat | Poultry (chicken, turkey, duck) | 74 | Check thickest part; juices clear. |
| Meat | Beef/Lamb/Veal (rare) | 52 | Rest to redistribute juices. |
| Meat | Beef/Lamb/Veal (medium) | 60 | Aim for uniform centre. |
| Meat | Beef/Lamb/Veal (well done) | 71 | Firm throughout. |
| Meat | Pork roasts/steaks/chops (medium) | 63 | Slight blush acceptable at 63°C. |
| Meat | Pork roasts/steaks/chops (well done) | 71 | Fully opaque. |
| Meat | Sausages | 71–74 | Probe the centre link. |
| Meat | Beef burgers (minced) | 75 | Fully cooked through. |
| Meat | Fish | 60 | Flakes easily; translucent turns opaque. |
| Baking | Bread (internal crumb) | 94–96 | Probe centre; crust set, hollow knock. |
| Baking | Cakes (internal) | 95–99 | Set crumb; skewer mostly clean. |
| Baking | Jam setting point | 105 | Gel point; wrinkle test on chilled plate. |
| Baking | Chocolate temper (dark) | 31–32 | Working temperature after cooling/seed. |
| Water | Poaching | 70–80 | Gentle movement; no simmer. |
| Water | Simmer | 85–96 | Small bubbles; steady heat. |
| Water | Boil (sea level) | 100 | Rolling bubbles; altitude lowers boiling point. |
| Water | Coffee brewing water | 90–95 | Optimal extraction; avoid bitterness. |
Tip: Follow packet/recipe guidance and confirm doneness by temperature and visual cues. A reliable probe thermometer improves consistency and safety.
