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How To
Use a Meat and Poultry
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:
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Prevent
foodborne illness;
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Cook foods to a
safe temperature;
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Prevent
overcooking; and
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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.
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Poultry - insert it in the inner
thigh area near the breast of the bird, but not touching bone.
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Red meat, roasts, steaks or chops
- insert in the center of the thickest part, away from bone, fat, and gristle.
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Ground meat and poultry - place in
the thickest area of meat loaf; insert sideways in thin items such as patties.
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Casseroles and egg dishes - insert
in the center or thickest area.
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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.
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Internal Temperatures...
...that foods must reach to be
considered safe and done, no matter how you prepare them:
Fresh ground beef, veal, lamb and pork:
160° F
Beef, veal, lamb (roasts, steaks, chops)
Fresh Pork (roasts, steaks, chops)
Ham, cook before eating: 160° F
Ham, reheat fully cooked: 140° F
Poultry
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- Ground chicken, turkey: 165° F
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- Whole chicken, turkey: 180° F
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Stuffing, alone or in bird: 165° F
Egg dishes, casseroles: 160° F
Leftovers, to reheat: 165° F |
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.
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- 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.
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Microwave-safe types are designed ONLY for use in
microwave ovens.
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- 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.
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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
Source:
Food Safety and
Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
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