date:Jul 05, 2017
nsert the thermometer, wait 10 to 20 seconds for the most accurate reading. All whole cuts of beef, pork, lamb, and veal should be cooked to a minimum of 145F with a 3 minute rest time. Fish should be cooked to 145F as well. Ground meats all ground meats should be cooked to 160F. And whole poultry, poultry breasts, and ground poultry should be cooked to 165F. Color is not a reliable indicator of doneness. Clean the thermometer probe after you have checked the meat, especially if the meat is no