Category | Examples of Food | Probe Placement |
|---|---|---|
Ground Meat & Meat Mixtures | Meatloaf | Insert in the thickest part |
Meatballs | ||
Fresh Beef, Veal, Lamb | Steaks, Roasts, Chops | Insert in the thickest part, away from bone, fat and gristle |
Poultry | Whole Chicken or Turkey | Insert in the thickest part of thigh, avoiding bone |
Poultry Breasts or Roasts | ||
Duck, Goose, Pheasant | ||
Stuffing (Alone or in Bird) | Insert in the thickest part of the dish | |
Pork & Ham | Fresh Pork | Insert in the thickest part, away from bone, fat and gristle |
Fresh Ham (Raw) | ||
Precooked Ham (Reheat & Serve) | ||
Leftovers & Casseroles | Leftovers | Insert in the thickest part of the dish |
Casseroles | ||
Seafood | Whole Fish | Insert in the thickest part of the fish |
Fish Fillet (Side of Fish) | ||
Fish Steaks or Portions |
Category | Examples of Food | Target Internal Temp. | Desired Doneness |
|---|---|---|---|
Ground Meat & Meat Mixtures | Meatloaf | 160 ℉ (71 ℃) | |
Meatballs | 165 ℉ (74 ℃) | ||
Fresh Beef, Veal, Lamb | Roasts | 145 ℉ (63 ℃) | Rare: 120 ℉ (49 ℃) Medium rare: 125 ℉ (52 ℃) Medium: 130 ℉ (54 ℃) Medium well done: 135 ℉ (57 ℃) Well done: 140 ℉ (60 ℃) |
Poultry | Whole Chicken or Turkey | 165 ℉ (74 ℃) | |
Poultry Breasts or Roasts | |||
Duck, Goose, Pheasant | |||
Stuffing (Alone or in Bird) | |||
Pork & Ham | Fresh Pork | 145 ℉ (63 ℃) | Well done: 170 ℉ (77 ℃) |
Fresh Ham (Raw) | Well done: 160 ℉ (71 ℃) | ||
Precooked Ham (Reheat & Serve) | 140 ℉ (60 ℃) | ||
Leftovers & Casseroles | Leftovers | 165 ℉ (74 ℃) | |
Casseroles | |||
Seafood | Whole Fish | 145 ℉ (62.8 ℃) | |
Fish Fillet (Side of Fish) | |||
Fish Steaks or Portions |