- Whether you use an oven-safe model (these are inserted into the meat before cooking and stay there during cooking) or an instant-read model (these are used to test meats out of the oven), getting a correct reading is crucial to safe eating.
- As a general rule, insert the thermometer into the thickest part of the meat (don't touch the bone) and always cook to the temperature the recipe specifies.
- For a whole bird, insert the thermometer into the center of an inside thigh muscle -- and, of course, don't let it touch the bone.
How to Use a Meat Thermometer
-To ensure perfectly cooked meat everytime and to avoid the consequences of undercooked meat, it's important to learn how to use a meat thermometer. No one wants a day after surprises. There are 2 basic kinds of meat thermometers; Oven-going and instant read. Let's start with Oven-going. For larger meat such as roast, use this type of thermometer before roasting. Get it. Oven-going means it goes in the oven. Stick it at least 2-inches and at the center of the thickest portion of the meat avoiding fat and bone. Put your roast with the thermometer in the oven to bake. When the thermometer reaches 145 to 155 degrees, it's dinner time. There's another type of thermometer that works just as well-- instant read. Tuck the sky in when the cooking is done. Place this thermometer in the same way giving him 15 to 20 seconds to register the temperature. No matter which way you measure using a meat thermometer is a must-do food safety step.