A Short Guide to Food Thermometers

You cannot determine whether food is safely cooked by its appearance, smell, or taste. A food thermometer is the only reliable way to ensure it has reached a safe internal temperature and harmful bacteria have been destroyed.

A thermometer isn’t just for meat and poultry — all cooked foods must reach the safe minimum internal temperature to prevent foodborne illness. Even after cooking, use a thermometer to make sure the temperature does not drop into the danger zone.

The temperature “danger zone” for perishable foods is between 40°F and 140°F. If food remains in this range for more than two hours — or one hour in temperatures of 90°F or higher — it is no longer safe to eat. This is especially important at buffets or potluck gatherings, where food can sit out longer than expected.

Choosing a Food Thermometer
There are many types of food thermometers — choose the one that best fits your needs, and remember to use it every time you cook.

• Dial oven-safe thermometers
  Can remain in the food while it cooks. Insert 2 to 2½ inches into the thickest part. Readings are ready in 1–2 minutes. Ideal for roasts, casseroles, and soups, but not suitable for thin foods.

• Instant-read thermometers
  Not designed to stay in food during cooking. Use near the end of cooking, inserting 2 to 2½ inches into the thickest part (sideways for thin foods). Provides a reading in 10–20 seconds. Works well for roasts, casseroles, soups, and thinner dishes.

• Thermometer-fork combinations
  Convenient for grilling, with readings in 2–10 seconds. Insert at least ¼ inch into the thickest part, ensuring the fork’s sensor is fully inside.

• Pop-up and disposable indicators
  Intended for one-time use and often calibrated for specific temperatures (e.g., hamburgers or turkey). Provide results in 5–10 seconds when the pop-up activates or the color changes. For larger items like whole turkeys, confirm with a standard thermometer for accuracy.

How to Use a Food Thermometer

Before using a food thermometer, read the manufacturer’s instructions. This will tell you how far to insert it for an accurate reading and whether it can stay in the food during cooking. Follow these steps for proper use:

1. Test It
   Check accuracy using ice water or boiling water. This helps determine if calibration is needed.

2. Calibrate It
   If your thermometer can be calibrated, follow the manufacturer’s instructions to adjust it for precise readings.

3. Place It Properly
   Insert the thermometer into the thickest part of the food, avoiding bone, fat, or gristle. For larger items (like roasts) or mixed dishes (like egg casseroles with ground meat), check in several spots.

4. Don’t Rush
   Wait the recommended time for your thermometer type. For meat such as beef, pork, lamb, veal steaks, chops, and roasts, measure before removing from heat. Let them rest at least 3 minutes before carving or eating.

5. Take Care of It
   Hand-wash with hot, soapy water after each use, without fully immersing the device. Clean immediately to prevent cross-contamination, especially if the food needs to be checked again.

Correct Food Thermometer Placement

Check the temperature toward the end of cooking, but before you expect the food to be fully “done.” Proper placement ensures an accurate reading:

Safe Internal Cooking Temperatures

• Fish — 145°F or until flesh turns opaque and flakes easily with a fork.

• Steaks, Roasts, Chops (Beef, Veal, Pork, Lamb) — 145°F, then rest for 3 minutes before serving.

• Ground Beef or Pork Mixtures (e.g., Hamburgers) — 160°F.

• Egg Dishes — 160°F.

• Poultry (Whole or Ground) — 165°F.

• Leftovers & Casseroles — 165°F.