Check meat is cooked with a thermometer
Brown on the outside doesn't mean safe inside. A thermometer in the right spot settles it in seconds.
- Push the probe into the thickest part, away from bone, fat and the pan.
- For thin pieces like burgers, go in sideways from the edge.
- Read the temperature, then take the thermometer out.
- Poultry needs 165°F (74°C), ground beef or pork 160°F (71°C), and steaks, chops and roasts 145°F (63°C) plus a 3-minute rest.
Tip: Check a whole chicken or turkey in both the breast and the inner thigh. Wash the probe in hot, soapy water after each use.
Try it now: Quiz yourself: chicken thighs? [165°F] A pork chop? [145°F, then rest 3 minutes] Burgers? [160°F]
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