How To Use a Thermometer

• Poultry (whole or pieces) – insert the thermometer into the inner thigh area near the breast. Do not allow the thermometer to touch the bone.
• Red meat, pork (roasts) – insert the thermometer into the centre of the thickest part. Do not allow the thermometer to touch any bone, fat or gristle.
• Red meat, pork (steaks, chops, etc.) – insert the thermometer from the side and keep making your way through until it reaches the centre.
• Mince dishes (meatloaf, burgers, etc.) – insert the thermometer into the thickest part.

Safe Temperatures

• Fish: must reach between 63C and 69C
• Mince dishes: must reach 71C
• Pork (whole roasts, chops, etc): must reach 77C
• Ham: must reach 60C if pre-cooked and reheating, or 77C if uncooked.
• Poultry: must reach 74C.
• Red meat (roasts, steak, chops, etc): must reach 60C if rare, 63C if medium rare, 71C if medium, 74C if medium well, or 77C if well done.

Notes

Red meat (beef, lamb, veal, etc.) can be cooked to your liking. Below is five ways to cook and serve these meats. You will know how the meat is cooked by the appearance in the centre (listed in brackets):

• Rare (bloody and will look like it is raw)
• Medium rare (Red in centre, but not so bloody)
• Medium (Some red in centre))
• Medium-well (Very little red in centre)
• Well done (Cooked thoroughly, no red in centre)

Poultry (chicken, turkey, etc.) must be cooked thoroughly, regardless of which meat and which cut is used. Never consume raw or undercooked poultry; you will run the risk of food poisoning. You will know if poultry is undercooked when you cut into it and it is still pink in the centre.