Meat cooking charts: safe temperatures, steak doneness, roasting times

Meat cooking charts for a roast, a steak or a chicken, to know when it is done. The pictures give safe internal temperatures for beef, pork, lamb, chicken, turkey and fish in Fahrenheit and Celsius, the steak doneness steps from rare to well done, and roasting times for the main roasts. Type a different subject, such as barbecue or poultry only, and the same three styles carry the request.

• the kitchen wall by the oven
• a barbecue or grill station
• beside a meat thermometer
• a cooking class handout

Frequently asked questions

Are the safe temperatures in Fahrenheit or Celsius?

Both, side by side on each row, for beef, pork, lamb, chicken, turkey and fish.

How are the steaks shown?

Five sliced steaks in a row, the pink centre shrinking from rare to well done, each labelled with its name and temperature.

Are the roasting times exact?

The table gives minutes per pound or per kilo for each roast; the cut, weight and oven change the time, so check with a thermometer.

Can I get a barbecue version?

Type barbecue as the direction. It is a request, not a promised result; the nine pictures shown here are the ones on this page.

About toile

This page is a showcase and a starting point: nine samples already rendered, three readings of the pack crossed with three styles, each shown at the size and ratio it was made for. Take any of them further on the wall with a few words, or ask for all nine again under your own direction; a sign-in keeps what you make, and it is free while Toile is new. The recipe behind each sample — the subject, the style, the palette, the framing — travels with the image rather than staying private to the render: it is in the alt text of every sample and in the page's own structured data, so a search engine reads the same handles a person would.