Once your roast begins to cook, insert the BBQ Buddy digital thermometer prong into the thickest part of the meat to get an accurate reading. The roasting time will depend on the weight and type of meat you’re cooking. For example, if you are cooking a roast pork weighing 1.7kg, the cooking time will be approximately 1 ½ hours
The Food Safety Information Council advises poultry, sausages, hamburgers and rolled roast meats should reach 75°C to ensure all food poisoning bacteria is eliminated.
If you are cooking a lamb, beef or pork, refer to the below temperature guidelines
|BEEF / LAMB||52°C||62°C||65°C||71°C|
For ideal results, it is recommended that you remove the meat from the heat 5°C – 10°C before the desired temperature is reached to prevent overcooking. Your meat will continue to cook even after it has been removed from the heat. Always rest your meat for at least 5 minutes before carving.