Laura Fuentes

menu icon
go to homepage
  • Recipes
  • Eat Healthy
  • Quick Meals
  • Pancakes
  • About
  • Pasta Night
  • Best Chicken Recipes
  • Meal Plans
  • Cookbooks
  • Contact
search icon
Homepage link
  • Recipes
  • Eat Healthy
  • Quick Meals
  • Pancakes
  • About
  • Pasta Night
  • Best Chicken Recipes
  • Meal Plans
  • Cookbooks
  • Contact
×
Home » Kitchen Skills

How to Use a Meat Thermometer

By Laura Fuentes Updated Sep 10, 2024

5 from 1 vote

Want to know how to use a meat thermometer so your chicken, steak, pork -and even seafood- come out perfect every time?

You’re in the right place. No matter the protein you want to cook, I’m sharing all the necessary details so you can step into the kitchen and cook that meal confidently.

using a meat thermometer on a cooked steak

If this is your first time cooking with a meat thermometer, you’ll find all of the following information helpful.

But, if this isn’t your first time (or you have a steak sizzling in the pan), here’s a table of contents to help you navigate your way to the most crucial questions. Now, let’s get rolling.

Jump to:
  • What Is a Meat Thermometer?
  • How to Use a Meat Thermometer
  • When to Use a Meat Thermometer

What Is a Meat Thermometer?

A meat thermometer is a small device composed of a thermometer attached to a probe with a pointed end. The tapered edge makes it easy to insert into the meat and record the internal temperature.

side by side images of two different types of meat thermometers

Types of Meat Thermometers

There are two types of meat thermometers: analog and digital. Both are used to record the temperature of all meat, fish, and poultry cuts. A digital thermometer displays the degree in bold numbers, while analog thermometers have a needle that moves based on the temperature.

Here are a few more details on both options, with links provided to the ones I’ve tested and found to be true:  

Digital Meat Thermometer
This one instantly catches the internal temperature and displays the degree in either Celcius or Fahrenheit. I like using the Deiss Digital Meat Thermometer, which is water-proof, making it easy to clean. 

Analog Meat Thermometer
This option works like a traditional thermometer in which a red arrow points to the degrees listed in both Celcius and Fahrenheit. It’s incredibly accurate, and the display looks similar to a hand watch. 

How to Use a Meat Thermometer

Now, let’s get to the meat of the matter- literally!

How to Use Meat Thermometer Correctly

  1. Remove

    To use a thermometer, you will want to remove the cooking meat from the heat source (oven, stove, grill, etc.).

  2. Insert

    Insert the thermometer into the thickest part of the cut, avoiding fat or skin, and leave it in until the temperature reading levels out.

You can turn off the heat or continue cooking based on the internal temperature. Reference the chart below to see if the meat is properly cooked.

ProteinInternal Temp
Beef: steak & roast145F / 63C
Ground beef & sausage160F / 71C
Pork: loin & chops145F / 63C
Ground pork & sausage160F / 71C
Poultry: chicken & turkey (white meat)165F / 73C
Poultry: chicken & turkey (dark meat)175F / 79C
Ground poultry & sausage165F / 73C
Fish: whole fish or fillets145F / 63C
*This chart includes foodsafety.gov’s recommended internal temperature for cooked meat. 

Using a Meat Thermometer on Bone-In Chicken and Steak

To get the most accurate temperature of bone-in chicken or steak, you’ll want to insert the thermometer at the thickest part away from the bone and fat. 

These two substances take longer to heat up than the actual protein and can cause you to miscalculate and overcook the meat. 

Getting an Accurate Reading from Your Meat Thermometer

Before you start cooking, look over these simple tips, so your recipe turns out perfect.  

Remove meat from the heat source
For an accurate reading, you’ll want to record the temperature away from the oven, stove, or grill, which can significantly increase the thermometer reading. 

Use a fork
When grabbing the temperature from skin-on cuts of chicken like my Baked Split Chicken Breasts, use a fork to gently lift the skin and insert the thermometer directly into the chicken. 

If you cook chicken quite often, it can be a little trickier than beef and fish. Use a thermometer in addition to these helpful tips on how to know when chicken is done.

Cooking Fish
Checking the internal temperature of fish is no different from steak or chicken: find the thickest part and insert the thermometer probe. 

using a meat thermometer in salmon

How to Clean Your Meat Thermometer
Once you’ve used the meat thermometer, don’t forget to wash it with warm soapy water, even digital ones, which are often water-proof. If you aren’t certain, check the package’s label or online store. 

When to Use a Meat Thermometer

The best time to use a meat thermometer is when the outside of the meat begins to develop a browned crust, after flipping, or there are 5 minutes of cooking time left according to the recipe’s directions.

You don’t want to wait for the recipe’s full cook time; a couple of minutes before is best.

using a meat thermometer on chicken with a fork

Do You Need to Calibrate Your Thermometer

When directed, all thermometers (digital and analog) should be calibrated before use; it ensures accuracy and is easy to do with the boiling point method, which is when you fill a large pot with water and bring it to a boil, between 190 – 212F. Place the thermometer probe into the boiling water and wait until it reaches a steady temperature. 

If your analog thermometer reads too high or low, you may need to adjust it. If you’re using a digital thermometer, many of them have a reset button, so if it’s misreading, you can fix it using the manufacturer’s instructions. 

by Laura Fuentes

If you enjoyed the article, please share it with others. Thank you!

More Kitchen Skills

  • round loaf of homemade bread on parchment paper
    No Knead Dutch Oven Bread
  • shredded chicken on a bowl and a whole chicken on the side
    How to Shred Rotisserie Chicken
  • closeup of cooked spaghetti squash half
    How to Cook Spaghetti Squash in the Microwave
  • spaghetti squash in a slow cooker
    Slow Cooker Spaghetti Squash

Comments

    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Rachael says

    April 14, 2023 at 1:14 am

    5 stars
    When inserting the thermometer into the largest area of the protein, does the thermometer need to be inserted halfway down the largest area or just at the top of the protein is fine? I always wondered this. :/

    Thank you!

    Reply
    • Laura Fuentes says

      April 14, 2023 at 1:29 pm

      Great Q! “Where” depends on the protein. The general rule is at the thickest part, at least halfway through the protein.

      Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

More about me →

Let's Be Social!

Facebook Pinterest Instagram YouTube
5 Secrets to Healthy(er) Family Meals

Fresh Favorites

  • large stack of fluffy pancakes with slice of butter on top
    Best Fluffy Pancakes Recipe
  • rotisserie chicken alfredo
    Rotisserie Chicken Alfredo
  • three hard shell tacos
    How to Make Taco Shells
  • 4 fillets of baked cajun salmon served with roasted potatoes and broccoli
    Baked Cajun Salmon

Trending Now

  • large stack of pancakes topped with a slice of butter. a small bottle of maple syrup behind the stack of pancakes.
    How to Make Pancakes Without Eggs
  • copycat canes nuggets and fries with texas toast and two sauces
    Copycat Cane’s Chicken Recipe with Homemade Cane’s Sauce
  • large plate of freshly baked mixed chicken pieces
    Juicy Baked Chicken Pieces
  • creamy garlic sauce in a large pot with pepper on top
    5 Ingredient Creamy Garlic Sauce

Footer

Browse

  • Start Here
  • Eat Healthy in 30 Days
  • Weekly Family Meal Plans
  • Recipe Index

Useful Links

  • Contact
  • Permissions
  • Terms & Conditions
  • Privacy Policy

COPYRIGHT © 2025 LAURA FUENTES · DESIGN BY FUENTES MEDIA

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.