Cooking Temperatures & Meat Thermometers

Always wrap meat in foil after taking it off the spit and let it rest for 10-15 minutes before carving. This lets the internal temperature rise about another 5 degrees, so it is a good idea to take your meat off a little earlier than the desired final temperature reading as it will rise a little more at rest.

We sell Meat Thermometers that work perfectly alongside the Auspit system.

Suggested temperatures for rotisserie cooking meat

Rare 45°C to 50°C
Medium-Rare 55°C to 60°C
Medium 60°C to 65°C
Medium-Well 65°C to 70°C
Well Done 70°C and above
Rare 60°C
Medium-Rare 60°C to 65°C
Medium 70°C
Well Done 75°C and above
Chicken 75°C to 80°C
Turkey 75°C to 80°C
Fresh Pork 63°C to 70°C

Meat Thermometers

We highly recommend the use of a Meat Thermometer when outdoor rotisserie grilling meat.

Firstly, under cooked meat can be dangerous, especially chicken, as it can contain harmful bacteria, so achieving the correct internal temperature is paramount to food safety.

Secondly, you are cooking with a not fully controllable heat source, namely the heat from the burning wood, and the ambient temperature of the surrounding environment.

If it is a cool breezy day, it will be robbing some heat from that beautiful piece of sizzling meat.

This where a Meat Thermometer is invaluable, it takes away the guess work as to whether you spit roast has reached its internal cooked temperature.

The Meat Thermometer can be left in the meat during cooking, or you can swing the Auspit Spit Bar to one side and stop the motor for a moment and insert the Meat Thermometer as described below.


Where to place the Meat Thermometer

Poultry - insert the Meat Thermometer into the inner thigh area near the breast of the chicken or turkey, but not touching bone.

Beef, pork, lamb, veal, ham - roasts, steaks or chops – insert the Meat Thermometer into the centre of the thickest part, away from bone, fat and gristle.


Unsafe cooking temperatures

Undercooking meat, poultry and other foods can be very dangerous.

Raw meat and poultry can contain harmful bacteria, including SalmonellaListeriaCampylobacter and E. coli that can cause food poisoning.

Fortunately, these harmful microorganisms can be destroyed by cooking food to the correct temperature.


Cooking Guide

Get the most out of Auspit with our cooking guide & helpful tips.

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Take outdoor cooking to the next level with delicious, free recipes designed for the Auspit range.

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Auspit is available to purchase online, with delivery throughout New Zealand.

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Customise your Auspit with a number of accessories, from vege cookers to kebab sticks.

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