Use A Meat Thermometer

Why Use a Meat Thermometer?

Use a meat thermometer to take the guesswork out of cooking and to assure that a safe temperature has been reached to destroy harmful bacteria such as Salmonella and E. coli O157:H7.

A meat thermometer can help you:

• Prevent foodborne illness;
• Cook foods to a safe temperature;
• Prevent overcooking; and
• Hold hot, cooked foods safely.

Where to Insert

To be an accurate indicator, a meat thermometer must be inserted properly. The sensing area of thermometers is ½ inch to 2 inches long, and this area must be completely immersed in the deepest area of the food.

• Poultry - insert it in the inner thigh area near the breast of the bird, but not touching bone.
• Red meat, roasts, steaks or chops - insert in the center of the thickest part, away from bone, fat, and gristle.
• Ground meat and poultry - place in the thickest area of meat loaf; insert sideways in thin items such as patties.
• Casseroles and egg dishes - insert in the center or thickest area.
• Hot, cooked foods must be held at 140° F or higher; cold foods, at 40°F or below.

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

Use a meat thermometer every time you cook raw foods, re-heat left-overs, and hold hot, cooked foods.

Which Type to Buy

Make sure the thermometer you buy is designed for meat and poultry -- not for candy or appliances. There are several types of meat thermometers available in stores.

When you insert a thermometer will be determined by the type: oven-proof or instant-read.

• Regular, oven-proof types go into the food at the beginning of the cooking time and can be read easily. Most have a dial and thick stem which senses the temperature of food at least 2 inches thick.
• Instant-read types cannot go into the oven, but give you a quick reading when inserted into the food after removal from the oven. These may have a dial or digital readout. Most digitals can read accurately when inserted into the food only ½-inch.
• Microwave-safe types are designed ONLY for use in microwave ovens.
• Thermocouple thermometers are considered the fastest and most precise, thus they are the thermo-meter of choice for laboratories, food service, and food inspectors. A thermocouple uses thin wires in the tips of the probe.

Are They Accurate?

Most meat thermometers are accurate to within plus or minus 1 to 2° F. Always check cooked meat and poultry in several places with a meat thermometer to ensure food safety.

Call Toll-free for More Information:

USDA Meat and Poultry Hotline
1 (800) 535-4555
Washington DC (202) 720-3333
TTY: 1 (800) 256-7072