the whole piece of meat can be more accurately monitored. Use The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving. The tip of the probe should be in the thickest part of the meat, but not touching bone, which conducts heat and gives an overestimate of the meat temperature. Poultry For poultry insert the meat thermometer into the thigh, but do not touch the bone. The suggested temperature for poultry to reach before it is safe to consume is 74 °C (165 °F), unless the poultry is stuffed, in which case the temperature in the center of the stuffing should be about 74 °C (165 °F). Beef, lamb, or veal For beef, lamb, or veal insert the meat thermometer away from bone, fat, or cartilage. The meat should reach a temperature of between 63 °C (145 °F) for medium-rare, and 77 °C (170 °F) for well done. Pork Pork needs to reach the same temperature 71 °C (160 °F) as beef, lamb, or veal and the same rules for use of the thermometer apply. Ground meat For ground meat, you should insert the digital food thermometer into the thickest part of the piece. For hamburgers you should insert the thermometer probe through the side of the patty, all the way to the middle. Make sure to check each piece of meat or patty because heat can be uneven. Temperature should be 71 °C (160 °F) for beef, lamb, veal, or pork and 74 °C (165 °F) for poultry. Casseroles, and eggs For casseroles, and eggs insert the thermometer into the thickest area. The temperature for casseroles should be 71 °C (160 °F) and for eggs 74 °C (165 °F). Seafood For fish the temperature should be 70 °C (158 °F). For shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) the temperature should be at 74 °C (165 °F). Other cooking thermometers Candy thermometer References External links Food thermometers Food preparation utensils Thermometers Cooking thermometers