Safe temperatures for an electric grill (no guesswork)
When it comes to electric grills, the biggest mistake is relying "only on the color." The safest practice is to use a thermometer and monitor internal temperatures.
1) Quick table (the most commonly used at home)
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Poultry (chicken/turkey): 74°C
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Ground beef / hamburger: 71°C
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Whole cuts (steak/pork/lamb): 63°C + 3 min resting time
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Pisces: 63°C
Simple "global" rule: cooking at ≥70°C greatly reduces the risk of microorganisms — pay extra attention to poultry and minced meats.
2) 5 common mistakes that cause "rawness on the inside"
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Overloading the grill (lowers the temperature and creates steam)
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Very cold meat (straight from the refrigerator, very thick)
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Thick cuts without enough time
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Turning it "all the time" (it loses temperature and doesn't brown properly)
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Do not allow to rest when recommended (for whole pieces).
3) Frozen food directly on the grill? Best to avoid it.
Food safety guidelines recommend thawing thoroughly to ensure even cooking — especially for meats/poultry/fish.
4) Safety also means avoiding cross-contamination.
Cooking well is half the battle. The other half: keeping utensils separate and avoiding contact between raw and cooked food (a practice highlighted in safe handling guides).
FAQ
Poultry: what is the safe temperature?
74°C inside.
Can a hamburger turn pink?
The safety reference point is internal temperature (71°C for ground meat), not color.
Is cooking at 70°C sufficient?
The WHO reports that cooking to at least 70°C reduces the risk of unsafe food, with extra attention needed for poultry and minced meats.