Using a meat thermometer
Beginner Kitchen basics
Using a meat thermometer is checking the inside temperature of meat so you know it's safe and not overcooked.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Push the probe into the thickest part of the meat, away from bone, fat and gristle.
2Wait for the number to stop moving; an instant-read takes a few seconds.
3Safe minimums: poultry 165°F, ground meat 160°F, fish 145°F, whole cuts of beef, pork or lamb 145°F plus a 3-minute rest.
4Wash the probe with hot, soapy water between raw and cooked checks.
Why does it work?
Color and cooking time are unreliable guides; meat can look done before it's safe, or be overcooked long before it looks it. Temperature is the only sure test.
What are the common mistakes?
- Touching bone with the probe — bone reads hotter and gives a false number.
- Checking only the thin end — the thick part may still be underdone.
- Judging by color — pink or brown doesn't reliably tell you it's safe.
Still stuck? Watch someone do it on YouTube.
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