A meat thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. Meat should always be cooked so that the interior reaches a temperature sufficient to kill pathogens that may cause foodborne illness; the thermometer helps to ensure this.

 

For beef, lamb, or veal insert the meat thermometer away from bone, fat, or cartilage. The meat should reach a temperature of between 63°C (145°F) for rare, and 77°C (170°F) for well done

 

For Popular insert the meat thermometer into the thigh, but do not touch the bone. The suggested temperature for poultry to reach before it is safe to consume is 74°C (165°F), unless the poultry is stuffed, in which case the temperature in the center of the stuffing should be about 74°C (165°F)

 

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