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The Thermy™ Campaign |
Chicken |
Ham |
Hamburgers |
Leftovers |
Quiche |
Steak |
Turkey |
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This information is excerpted from the FSIS Publication Kitchen Thermometers.
Most available food thermometers will give an accurate reading within 2 to 4 °F. The reading will only be correct, however, if the thermometer is placed in the proper location in the food. If not inserted correctly, or if the food thermometer is placed in the wrong area, the reading will not accurately reflect the internal temperature of the food. In general, the food thermometer should be placed in the thickest part of the food, away from bone, fat, or gristle.
Before using a food thermometer, read the manufacturer's instructions first. The instructions should tell how far the thermometer must be inserted in a food to give an accurate reading. If instructions are not available, check the stem of the food thermometer for an indentation, or "dimple." This shows one end of the location of the sensing device. Dial thermometers must penetrate about 2 to 3 inches into the food. Most digital thermometers will read the temperature in a small area of the tip.
When taking the temperature of beef, pork, or lamb roasts, the food thermometer should be placed midway in the roast, avoiding the bone. When cooking hamburgers, steaks, or chops, insert a thermistor or thermocouple in the thickest part, away from bone, fat, or gristle. If using a dial bimetal thermometer, read "Thin Foods" below.
When the food being cooked is irregularly shaped, such as with a beef roast, check the temperature in several places.
When cooking whole poultry, the food thermometer should be inserted into the thickest part of the thigh (avoiding the bone). If stuffed, the center of the stuffing should be checked after the thigh reads 180 °F (stuffing must reach 165 °F). If cooking poultry parts, insert food thermometer into the thickest area, avoiding the bone. The food thermometer may be inserted sideways if necessary. When the food is irregularly shaped, the temperature should be checked in several places.
When measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, a thermistor or thermocouple food thermometer should be used, if possible.
However, if using an "instant-read" dial bimetallic-coil food thermometer, the probe must be inserted in the side of the food so that entire sensing area (usually 2-3 inches) is positioned through the center of the food.
To avoid burning fingers, it may be helpful to remove the food from the heat source (if cooking on a grill or in a frying pan) and insert the food thermometer sideways after placing the item on a clean spatula or plate.
For casseroles and other combination dishes, place the food thermometer into the thickest portion of the food or the center of the dish. Egg dishes and dishes containing ground meat and poultry should be checked in several places.
For Further Information, Contact:
Meat and Poultry Hotline:
FSIS Food Safety Education Staff
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