Cook by temperature, not by time

Cooking times are indicative: each piece has its own size, thickness, and starting temperature. Only the core temperature guarantees a consistent result. Use a thermometer.

[PHOTO — instant-read thermometer on a duck breast or poultry]

Food	Doneness	Core (°C)
Beef	Rare	50
Beef	Medium-rare	54
Beef	Medium	60
Beef	Medium-well	65
Beef	Well done	70
Lamb	Medium / Well done	60 / 70
Lamb	Shredded	93
Pork	Standard	62
Pork	Pulled pork	93
Poultry	Leg or breast	72
Fish	With or without bones	50

Cook by temperature, not by time

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