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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!

Photo of thermometer in steak 145 °F
Beef, lamb & veal steaks & roasts, medium rare (medium - 160 °F) | Larger Photo
Photo of thermometer in salmon steak 145 °F
Fish | Photo
Photo of thermometer in hamburger 160 °F
Ground beef, pork, veal & lamb | Photo
Photo of thermometer in pork chop 160 °F
Pork chops, ribs & roasts | 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

  Source: USDA Food Safety & Inspection Service

 

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 topics included in this article include;thermometers, food thermometers, placing thermometer in beef pork, veal,quiche, ground beef, chicken, 






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Thermometer Placement & Temperatures