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Color and cooking time can be misleading. A thermometer tells you what is actually happening inside the food, which makes it easier to cook safely without drying it out.
Choose a thermometer you will use
An instant-read model is handy for quick checks during cooking. This digital meat thermometer (paid link) has a backlit display that is useful near a grill or a dim oven. Follow the manufacturer directions for cleaning and water exposure.
Place the probe correctly
Insert the tip into the thickest part of the food, away from bone, fat, and gristle. For thin cuts, slide the probe in from the side. Check more than one spot on large or uneven pieces.
Know the safe minimums
The USDA lists these minimum internal temperatures: 165 F for poultry and reheated leftovers, 160 F for ground beef and ground pork, and 145 F for whole cuts of beef, pork, veal, and lamb, followed by a 3-minute rest. Fish is listed at 145 F. Check current guidance from your local food-safety authority, since recommendations can vary by country.
Allow for carryover cooking
Large roasts and thick cuts keep rising in temperature after they leave the heat. Rest them before slicing and check that they reach the recommended temperature. Resting also gives the juices time to settle.
Clean the probe between uses
Wash the probe with hot, soapy water after use, and clean it before testing food again if it touched undercooked meat. This helps prevent cross-contamination.
Need to switch between Celsius and Fahrenheit? Use the Clevererexa kitchen converter.