| Rare | Medium rare | Medium | Medium well | Well done | |
|---|---|---|---|---|---|
| Beef, lamb, veal pounded steaks, cuts and steaks | 49 (52)°C | 52 (55)°C | 57 (60)°C | 63 (66)°C | 69 (71)°C |
| Minced beef, lamb and veal | – | – | 60 (63)°C | 66 (69)°C | 71 (74)°C |
| Pork pounded steaks, cuts and steaks | 52 (55)°C | 55 (57)°C | 60 (63)°C | 66 (69)°C | 69 (71)°C |
| Minced pork | – | – | 60 (63)°C | 66 (69)°C | 71 (74)°C |
| Pork leg (fresh) | – | – | – | – | 60 (63)°C |
| Pork shoulder | – | – | – | – | 93 (93)°C |
| Poultry* | – | – | – | – | 71 (74)°C |
* Includes chicken, duck, goose and turkey. Do not slice the meat immediately after it has been removed from the grill. Allow it to rest so that the juices migrate back into the grilled meat. The resting time depends on the size of the meat and may range from three minutes to one hour.