- Insert the food thermometer into the thickest part of the food, making sure it doesn't touch bone, fat or gristle.
- Cook until the thermometer shows an internal temperature of 160° F for ground beef, pork, veal and egg dishes; 145° F for beef, pork, veal and lamb steaks, chops and roasts; and 165° F for all poultry.
- Some foods need three minutes of rest time after cooking to make sure harmful germs are destroyed, including fresh beef, veal, lamb, pork and raw ham.
- Clean your food thermometer with hot, soapy water before and after each use.
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