How to use this tool
This chart is designed as a quick reference at the grill. Check more than one spot in large or irregular food, clean the probe between raw and cooked items, and follow package instructions when they require a higher temperature.
Keep cold food at or below 4°C and hot food at or above 60°C. Refrigerate perishable leftovers within two hours.
Planning aid only: Results are estimates. Follow equipment instructions, local fire restrictions and official food-safety guidance.