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.
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.
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