British Griller / Cooking know-how
Temperature
Cooking Guide.
Time is a guide, temperature is the target.
The clock helps you plan. A thermometer tells you what is happening inside your food. For safety, the temperature and the time held there both matter.
What does the 65°C display mean?
It is the symbol for this guide, not a target for every food. Reaching 65°C for an instant does not mean food is safely cooked. The UK guidance below pairs 65°C with a 10-minute hold at the centre.
Start here
Temperature + holding time.
For food that needs thorough cooking, use 70°C for 2 minutes at the centre, or an equivalent combination below. Start timing only when the coldest part has reached the target. Keep it at or above that temperature throughout the hold.
| Core temperature | Minimum hold |
|---|---|
| 60°C | 45 minutes |
| 65°C | 10 minutes |
| 70°C | 2 minutes |
| 75°C | 30 seconds |
| 80°C | 6 seconds |
These are core readings, not barbecue or oven settings. Longer, lower-temperature holds require reliable control and monitoring. Follow packet instructions where supplied.
Know what you're cooking
Different foods.
Different checks.
Chicken, turkey & game birds
Cook thoroughly. Use 70°C for 2 minutes or an equivalent above. Check several places, including the thickest breast and thigh meat. Keep the probe away from bone.
Burgers & sausages
Cook thoroughly to the same time-and-temperature standard. Minced meat is not like an intact steak. Do not serve homemade burgers rare or pink, including those made from premium mince.
Pork, kebabs & rolled joints
Cook right through. Check the centre and more than one piece. Offal also needs thorough cooking. A browned outside does not tell you the centre is ready.
Whole beef & lamb cuts
Intact steaks and joints may be served pink when every outside surface is properly seared. This exception does not apply to mince, rolled joints or meat skewered through. Doneness preferences are separate from safety rules.
Fish & shellfish
Follow the product's cooking instructions. Cook fish until opaque and easy to separate with a fork. Prawns and scallops should be firm and opaque. Discard mussels and clams that stay closed after cooking.
Leftovers & vegetables
Reheat leftovers until steaming throughout, only once. Stir dishes to avoid cold pockets. Cook frozen vegetables as directed on the pack, even if you plan to serve them cold later.
A better reading
Use your thermometer well.
- Clean the probe. Wash and disinfect as the manufacturer advises, before and after checking food.
- Find the centre. Put the sensing tip into the thickest part, away from bone, gristle and large pockets of fat. Insert from the side for a thin steak or patty.
- Check more than one spot. Move the tip slowly and look for the lowest reading. Check separate pieces too.
- Wait for the reading. Give your thermometer time to respond. Check its instructions for sensing depth and heat limits.
- Time the hold. A brief reading at the target is not enough when the guidance requires a holding time.
An instant-read probe checks food. An oven or lid thermometer measures the cooking environment. They do different jobs. Only leave a probe in the barbecue if it is designed for that use.
After the heat
Resting & carry-over cooking.
Heat can keep moving from the hotter outside towards the cooler centre after you lift food off the grill. That is carry-over cooking.
The rise varies with thickness, shape and cooking heat. There is no fixed number of degrees you can subtract from every recipe.
- Use the recipe's resting guidance for texture and easier carving.
- Keep checking the centre if you need to track carry-over.
- Do not assume a rest will make undercooked poultry or burgers safe.
- Complete and verify the required cooking temperature and hold.
Three temperatures to understand
Grill temperature: the heat around the food.
Core temperature: the temperature inside it.
Final temperature: the reading after cooking and any carry-over.
Good habits matter
Keep the whole cook safe.
- Keep raw meat separate from cooked food and ready-to-eat ingredients.
- Wash hands after handling raw meat. Use clean plates and utensils for cooked food.
- Keep chilled meat refrigerated until needed.
- Take particular care when cooking for children, pregnant people, older adults or anyone with reduced immunity.
For safety-critical choices, follow the official guidance and product instructions. This home-cooking guide is not a validated sous-vide process or a commercial food-safety plan.
Sources & further reading
Guidance checked 28 September 2026.