Thermometer Placement & Temperatures

En Español

The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Begin checking the temperature toward the end of cooking, but before the food is expected to be "done." Make sure to clean your food thermometer with hot soapy water before and after each use!

(Update: May 24, 2011) Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Photo of thermometer in pork chop NEW: 145 °F and allow to rest at least 3 minutes
Pork chops, ribs & roasts | Larger Photo
 
Photo of thermometer in steak NEW: 145 °F and allow to rest at least 3 minutes
Beef, lamb & veal steaks & roasts: 145 °F and allow to rest at least 3 minutes | Photo
   
Photo of thermometer in fish filet 145 °F Fish | Photo

Photo of thermometer in hamburger 160 °F
Ground beef, pork, veal & lamb | Photo
   
Photo of thermometer in quiche 160 °F
Egg Dishes | Photo

Thermometer in oven-baked lasagne 165 °F
Ground turkey & chicken
Stuffing & casseroles
Leftovers | Photo
   
Photo of thermometer in chicken breast 165 °F
Chicken & turkey breasts | Photo
   
Instant-read thermometer in chicken leg/thigh quarter 165 °F
Poultry legs, thighs & wings | Photo
   
Photo of thermometer in whole chicken (thickest part of inner thigh) 165 °F
Chicken, whole | Photo
   
Photo of thermometer in whole turkey (thickest part of inner thigh) 165 °F
Turkey, whole | Photo

 

Last Modified Aug 28, 2013