The meat cooking times in recipes are only approximate and in fact the amount of time a piece of meat requires depends on many variables. For example, when cooking meat in the oven, the actual cooking time required varies depending on:

• Temperature. Obviously, temperature affects cooking time.
• Pre-heating. If the oven is pre-heated then cooking times are shorter, as compared to turning the oven on when the meat is already in the oven, since in the latter case it takes time for the oven to heat to cooking temperature.
• Fan. Many ovens have a fan, which reduces cooking times by ensuring that the meat is in constant contact with hot air.
• Covered container. Meat in a covered container takes longer to cook than meat in an open container, as the meat is not in direct contact with the heat.
• Container material. A heavy iron pot takes longer to heat up than a ceramic or steel pot. Particularly when the meat is covered, the container material can affect cooking times.
• Piece of meat. A heavy piece of meat takes longer than a lighter piece, a cube-shaped piece longer than a long or thin piece of the same weight, a piece with a bone longer than the same amount of meat without a bone.
• Meat quality. The quality of meat can also affect cooking times. Low-quality meats often have a high water content, and thus take longer to cook.
• Heat direction. Most ovens have a heating element at the bottom of the oven and the top of the oven. When cooking in an uncovered container, using the heating element on the top (or using both elements) tends to grill the meat and consequently reduce cooking times.

Regardless of how one is cooking the meat (oven, frying pan, barbeque), a number of these variables are relevant to cooking times. As recipes cannot take all thse variables into account, one must consider recipe cooking times as only approximate. Consequently, as one gets near the end of the recipe cooking time, it is neccessary to be able to test the meat to see if it is done or not.

Meat Temperature

One way to tell if a piece of meat is done, is by checking the temperature of the meat. This is done using a thermometer with a sharp metal end which is pushed into the center of the meat at the thickest point. There are three common types of meat thermometer: Dial (photo below left), Fork (photo below center), Digital (photo below right).

All three types are based on the same principle; checking the meat temperature at the center of the meat. Some versions will simply tell you the temperature, while others will display both what the temperature is and what it needs to be. The following table specifies the required temperatures for different types of meats.

 The recommended minimum temperatures, to kill off potentially harmfull bacteria are:

• Beef, lamb and veal should be heated to 145F (63C)
• Pork, ground meats, dishes containing eggs should be heated to 160F (71C)
• Poultry, re-heated leftovers should be heated to 165F (74C)

Outside Appearance

The appearance of the outside of meat provides a rough indication of how well cooked the meat is. For example, with oven-cooked poultry the meat will start to pull away from the bone when it is well cooked. However, except for experienced cooks, this is not a reliable method.

Inside Appearance

Making a small cut to the center of the meat (at the thickest point) will often give a good indication of how well done it is.

The colour of the meat (e.g. red, pink or brown) can be easily checked in this way for thin meats (e.g. steaks), although it is more difficult for thicker cuts of meat (e.g. roasts and poultry).

If the meat ouzes a pinking juice at the cut it is not done yet, if the juice is clear then the meat is probably medium done and if there is no juice at all it is likely well done. For thick cuts of meat, it is easier to penetrate to the center with a metal skewer than with a knife.