Bon Manzé Cooking calculator for meat, chicken and fish
Choose the product, method and thickness. You will get a time range, resting time and, most importantly, the core temperature to check.
Timing helps you plan. The probe tells you when cooking is complete: two pieces of the same weight can cook differently depending on their thickness, the bone and the power of the appliance.
Your cooking guide
Three choices, then a practical result. Times remain indicative.
Core temperature:
Order this cut on WhatsAppHow should I read the result?
Start probing before the lower end of the range. No two pans, ovens or barbecues heat in exactly the same way.
Insert the probe into the thickest part, away from any bone and without pushing it through the cut.
Heat continues to circulate after the food leaves the heat. Resting stabilises the temperature and helps retain the juices.
Minimum safe internal temperatures
“Rare” and “medium-rare” are culinary preferences. They should not be confused with the official minimum temperatures below.
| Product | Minimum core temperature | After cooking |
|---|---|---|
| Whole beef or lamb steaks and roasts | 63 °C | Rest for at least 3 min |
| Ground meat and burgers | 71 °C | Check at the centre |
| Chicken and turkey | 74 °C | Check at the centre |
| Fish | 63 °C | Opaque flesh that flakes easily |
Sources: Mauritius Food Standards Agency — Food Safety at Home; USDA — Safe Minimum Internal Temperature Chart for fish.
Frequently asked questions
Should I take meat out of the fridge one hour before cooking?
No. In Mauritius, avoid leaving raw food for long periods in a warm kitchen. Cook food that has been fully thawed in the refrigerator and keep its time out of refrigeration to a minimum.
Is weight enough to calculate cooking time?
Not for a steak, chicken breast or fillet. Thickness has a greater influence on the time needed to reach the centre, which is why the tool asks for centimetres.
Can I rely on colour alone?
No. Colour and juices do not prove that a safe temperature has been reached. A clean probe placed at the centre is more reliable.
Why does the calculator give a range?
The pan material, heat setting, bone, starting temperature and shape of the cut all affect cooking speed. A single exact minute would be misleading.