Join my H-E-B Online.
Takes only a minute!
Learn more
or
Order status
0

My Cart 0 itemsSubtotal $0.00

Your cart is empty
Cart $0.00

The content you were attempting to view is available only to customers logged in to their H-E-B online account. If you have an account, please log in below. If you do not have an account, you can create one now and then access the content you wished to view.

Existing members

Email address:

Password:

Forgot Your Password?

HELP

Remember me

CANCEL

Not a member?

All heb.com

All heb.com
Products Only
Recipes Only

SEE ALL DEPARTMENTS

Need a Cooking Coach?

See our Cooking Connection coaches in action.

View Videos

The Perfect Gift

Accepted at every H-E-B and Central Market

Order now

Cooking Temps for Meat & Seafood

Print Email

Quick-read thermometers sense temperature from the tip to 2 inches up the probe.

Using a meat thermometer eliminates guesswork, prevents overcooking, and ensures meat food safety. For a safe and delicious meal, cook your meat to the suggested temperatures below.

How to use

Insert the thermometer in the center of the thickest part of the meat. Make sure the thermometer doesn't touch bone or fat. Wait 10 to 15 seconds before reading. Remove meat from heat when thermometer reads the proper temperature.

*If whole chicken or turkey is stuffed, stuffing must reach 165 degrees F.

How to check internal temperature

Steaks, chops, and chicken breast:
Insert thermometer from side of meat so 2 inches of probe is positioned through center of meat.

Roasts:
Insert thermometer from either end or top of roast so 2 inches of probe is positioned through center of thickest part of meat, not touching bone or fat.

Why 2 inches?
Quick-read thermometers sense temperature from the tip to 2 inches up the probe. The resulting temperature is an average along the sensing area.