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.

Checking the meat with a Thermometer

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When should the thermometer be inserted — at the beginning of the cooking time or the end?

Inserting the thermometer will be determined by the type, ovenproof or instant-read.

The important thing is to use a meat thermometer, no matter how the food is prepared — roasted, broiled, fried.

An ovenproof thermometer may be inserted into the food at the beginning of the cooking time and remain there throughout cooking.
The temperature indicator will rise slowly as the food cooks.

Instant-read thermometers are not designed to stay in the food during cooking.

If you are using an instant-read thermometer, pull the meat or poultry out of the oven far enough to insert the stem about 2 inches into the thickest part of the food but not touching bone. The temperatures should register in about 15 seconds.

Cooking Meat and Poultry

A Meat Thermometer Can Help:
Prevent foodborne illness;
Cook foods to a safe temperature;
Prevent overcooking; and hold hot, cooked foods safely.

Use a meat thermometer EVERY time you cook raw foods; reheat leftovers; and hold hot, cooked foods for serving.

Which type of themometer is the one for your needs?

There are several types of meat thermometers available at grocery, hardware or kitchen supply stores.

The type of thermometer determines when it should be inserted in the meat.

Make sure the thermometer you buy is designed for meat and poultry, not for candy or appliances.

Regular, Ovenproof Types: These go into the food at the beginning of the cooking time and can be read easily.

Instant-Read and Digital Types:

These are not intended to go in the food in the oven, but give you a quick reading when inserted into the cooked food, and can be read easily.

Pop-Up Types:

These are commonly found in poultry, but may be purchased for other types of meats.

Microwave-Safe Types:

These are especially designed only for microwave ovens.

Cooking Meat

The temperature at which different pathogenic bacteria are destroyed varies, as does the "doneness" temperature for different meat and poultry products.

A roast or steak that has never been pierced in any way during slaughter, processing or preparation and has reached an internal temperature of 145 °F is safe to eat.

A consumer looking for a visual sign of doneness might continue cooking it until it was overcooked and dry.

A consumer using a thermometer can feel reassured the food has reached a safe temperature.
Likewise, poultry should reach at least 160 °F throughout for safety.

At this temperature the meat has not reached a traditional "done" texture and color, and many consumers prefer to cook it longer to higher temperatures. (The red color of poultry does not change to the expected cooked color of white until temperatures are well above 160 °F.)

A thermometer should also be used to ensure that cooked foods are held at a safe temperature (below 40 °F or above 140 °F) until served.

Thermometer Cooking

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Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of most foods.

To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food.

Recent research has shown that color and texture changes are not reliable indicators to ensure that all bacteria have been destroyed.
For example, ground beef may turn brown before it has reached a temperature at which bacteria are destroyed.

A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color as an indicator is taking a chance that pathogenic microorganisms may survive.

A hamburger cooked to 160 °F, regardless of color, is safe.