Is It Done Yet?

The only way to make sure meats are cooked to a safe temperature is to use a thermometer. A food thermometer is an inexpensive, must-have kitchen tool that you’ll use often. Use these tips to choose and use the right thermometer for your kitchen.

• Dial oven-safe thermometer: Designed so the thermometer stays in the food while it cooks; you insert the stem into the thickest part or center of the food (without touching any bone) before it goes into the oven or on the grill. These models are good for large cuts of meat.
• Dial instant-read thermometer: To check the temperature, insert the stem about 2 inches into the center or thickest part of the food (without touching any bone). For thin foods like burgers or steaks, insert the stem into the side.
• Digital instant-read thermometer: These work the same way as dial instant-read thermometers but they require a tiny battery and give a quicker reading.
• Probe thermometer: A base that sits on the counter lets you know when your roast has reached the perfect temperature through a probe placed in the meat. These are handy, since you don’t have to keep opening the oven door to test the temperature.

When Is It Done?

Type of Meat	Temperature
Ground beef, pork, and lamb	160ºF
Beef, pork, and lamb steaks, chops, or roasts	145ºF (with a 3-minute rest after cooking)
Fresh ham	145ºF (with a 3-minute rest after cooking)
Fully cooked ham (to reheat)	140ºF