Safe Cooking Temperatures

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Type of Food	Cut of Meat	Approx Cooking Time	Minimum Internal Temperature
BEEF
Sirloin	Roast	3 - 4 hours	Rare 50°C - Med 60°C - Well 70°C
Brisket	Roast	6 + hours	85°C (190°F)
Ribeye	Steak	5 - 15 minutes	Rare 50°C - Med 60°C - Well 70°C
POULTRY
Chicken	Whole	3 - 4 hours	75°C (165°F)
Chicken	Breast	25 - 35 minutes	75°C (165°F)
Chicken	Thigh	25 - 35 minutes	75°C (165°F)
Turkey	Whole	6 - 8 hours	75°C (165°F)
PORK
Shoulder	Whole	10 - 12 hours	85°C (190°F) - 90 °C (205°F)
Loin	Roast	4 - 5 hours	65°C (150°F)
Ribs	Rack	5 - 6 hours	Cook until meat eases from the bone.
FISH
Salmon	Whole	2 - 3 hours	Cook until flesh flakes easily.
Salmon	Fillet	30 - 40 minutes	Cook until flesh flakes easily.
Prawns	Whole	10 - 15 minutes	Cook until bright pink.

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