For Beef and Veal
- Rare – 50°C (122°F)
- Medium rare – 55°C (131°F)
- Medium – 60°C (140°F)
- Medium well – 65°C (149°F)
- Well done – 70°C (158°F)
For Minced Beef
- Medium rare – 55°C (131°F)
- Medium – 60°C (140°F)
- Medium well – 65°C (149°F)
- Well done – 70°C (158°F)
For Lamb
- 60°C (140°F)
For Pork or Ham
- 60°C (140°F)
For Fish
- 50°C (122°F)
For Poultry
- Poultry Legs – 75°C (167°F)
- Poultry Breast – 65°C (149°F)
Always remember residual heat or carry over cooking will occur once the meat is removed from the heat source. A steak could increase in temperature by approximately 5°C (9°F). How quick the internal cooking temperature is achieved can be controlled by moving the charcoal around in the barbeque and managing the charcoal below the areas that would take longer to cook.
Taken from Heston Bluminthal:
https://www.everdurebyheston.co.uk/cooking_tips_details/all/internal_cooking_temperatures
Always place the thermometer in the thickest part of the meat. For steaks, make sure that the thermometer is inserted from the side until the probe reaches approximately the centre. For poultry, it is important to take the temperature of both the leg and the breast. Here are some Heston recommended cooking temperatures.