Where to Stick the Thermometer

Before using a food thermometer, read the manufacturer’s instructions.

The instructions should tell how far the thermometer must be inserted in a food to give an accurate reading. Most thermometers also come with instructions on how to recalibrate the thermometer.

If instructions are not available, check the stem of the thermometer for an indention, or "dimple" that shows how deep it must penetrate the meat to get an accurate reading.

Most digital thermometers will read the temperature in a small area of the tip.

Dial types must penetrate 2 to 3 inches into the food.

Most thermometers available will give an accurate reading within 2 to 4 °F. The reading will only be helpful, however, if the thermometer is placed in the proper location in the product.

If inserted incorrectly, or if the thermometer is placed in the wrong area, the reading will not accurately reflect the internal temperature of the product.

In general, the thermometer should be placed in the thickest part of the food away from bone, fat or gristle.

For whole poultry, insert in the inner thigh. When the food being cooked is irregularly shaped, such as may be the case with a beef roast, check the temperature in several places.

Remember: After each use, wash the stem of the meat thermometer thoroughly in hot, soapy water.