Placement Of Food Thermometers
 

 

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!

145 °F Beef, lamb & veal steaks & roasts, medium rare (medium - 160 °F) | Larger Photo 145 °F Fish | Larger Photo

160 °F Ground beef, pork, veal & lamb | Larger Photo 160 °F Pork chops, ribs & roasts | Larger Photo 160 °F Egg Dishes | Larger Photo

165 °F Ground turkey & chicken Stuffing & casseroles Leftovers | Photo 165 °F Chicken & turkey breasts | Larger Photo 165 °F Poultry legs, thighs & wings | Larger Photo 165 °F Chicken whole | Larger Photo 165 °F Turkey, whole | Large Photo   Source: USDA Food Safety & Inspection Service   HOME    About Us | E-Mail |Sitemap | Retailers Join Now Retail Meat Manual | Meat Spreadsheets | STORE  topics included in this article include;thermometers, food thermometers, placing thermometer in beef pork, veal,quiche, ground beef, chicken,