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 | |
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 | 71 ℃ | - |
Meatballs | 74 ℃ | ||
Fresh Beef, Veal, Lamb | Roasts | 63 ℃ | Rare: 49 ℃ Medium rare: 52 ℃ Medium: 54 ℃ Medium well done: 57 ℃ Well done: 60 ℃ |
Poultry | Whole Chicken or Turkey | 74 ℃ | - |
Poultry Breasts or Roasts | |||
Duck, Goose, Pheasant | |||
Stuffing (Alone or in Bird) | |||
Leftovers & Casseroles | Leftovers | 74 ℃ | - |
Casseroles | |||
Seafood | Whole Fish | 63 ℃ | - |
Fish Fillet (Side of Fish) | |||
Fish Steaks or Portions |