How you use a thermometer while baking depends on what type you purchase. Various types include oven-proof, instant-read and digital thermometers. They provide the same results, but you use them at different points in your cooking. The U.S. Department of Agriculture endorses using thermometers when you baking meat, casseroles or leftovers since they reduce the risk of food-borne illnesses. They also give you a definitive indication of the doneness of your food.
Oven-Proof Thermometers
Step 1
Place the stem of the oven-proof thermometer in your food right before you put it in the oven to bake. Insert the stem 2 inches into the thickest portion of the food without touching any bone, gristle or fat.
Step 2
Check the temperature reading on the dial periodically.
Step 3
Remove the food from the oven when the temperature reading matches the required temperature for doneness.
Instant-Read and Digital Thermometers
Step 1
Insert the stem of the instant-read or digital thermometer 1/2 inch into the meat in the thickest area of the meat or leftover without touching any bone, gristle or fat.
Step 2
Wait five seconds for the temperature to appear.
Step 3
Repeat the process until your food reaches the necessary temperature.
Tips and Warnings
- Clean the stem of your thermometer with hot and soapy water before and after you use it. The U.S. Department of Agriculture recommendation for the minimum internal temperature of poultry is 165 degrees Fahrenheit. For ground beef, veal, lamb and pork, it is 150 degrees. For pork, beef, veal and lamb steaks, roasts and chops, it is 145 degrees. The recommended internal temperature for baking leftovers is 165 degrees. Read the manual for your meat thermometer to learn about special features, as well as to obtain instructions for periodic calibrations.
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