![]() ![]() Use a digital thermometer for the most accurate. Regardless of method, pork should be cooked to a safe internal temperature of 155F (68C), rested to a Health Canada-recommended final internal temperature. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145F (62.8 C) as measured with a food thermometer before removing meat from the heat source. When the pork reaches an internal temperature of 145F to 160F with a 3 minutes rest time, then its well done. ![]() Use it as a guide, and you’ll always get the meat the way you and your family likes it. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 F (71.1 C). ![]() This is a guide to the core temperatures meat needs to reach for different degrees of cooking, from rare to well done – remember that it will rise by 6 to 8 degrees when left to rest in a warm place. Tough pork cuts on the barbeque: Step 1: Pre-heat the barbeque to 250F and set the dials low with the center off. All ovens vary so use this as a rough guide ![]()
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