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Temperature probe cooking chart
Using the internal temperature of food is an accurate method of knowing when the food
is cooked the way you want it. Remember that food cooked in a microwave oven will
continue to cook during the standing
time. Food temperature will rise 5 tolO” during the
standing time.
The following chart shows how to use the Temperature Probe in different foods and the
internal temperature at which the food should be removed from the oven.
FOOD
PROBE
PLACEMENT
TEMPERATURE
SETTING
TIPS
Appetizer Dips Probe in center
of dip.
Can touch dish bottom.
130°F
Stir before serving.
Beverages
Probe can touch
bottom of container.
150-16O’F
Frozen & Probe in thickest, 150°F
Defrost foods
Conventional largest or densest area
completely before
Frozen Foods
of food.
inserting probe.
leftover & Probe in center. Can
Canned Foods touch dish bottom.
150°F
Main Dishes &
Probe in center of dish.
15O’F
Partially cover dish
Casseroles Should not touch dish
to speed cooking. Stir
bottom.
before serving.
Meats
Boneless Insert through one end Beef, Veal & lamb
Meat must be com-
of roast and oushed
Rare-125’F
toward center.
pletelv thawed. Place
Medium - 145°F
bn a r+crowave roast-
Well -155°F
ing rack in a glass
Insert so probe is in Ham
baking dish. During
center of meat. Do not
Fully cooked -12O’F standing time, conduc-
allow probe to contact
Meatloaf -140°F
tion of heat to the center
bone marrow or a fat Pork, fresh
will increase tempera-
pocket-oven may stop
Ham - 160°F
tures 5 to 10-F.
before reaching de- Venison - 160°F
sired end temperature.
Bone-In
Poultry, whole
Probe in thickest part
18O’F
Whole poultry has many
of breast.
variables which affect
doneness. Always use
another conventional
doneness test such as
cutting near bone to
check for pink.
Sandwiches First% inch of probe in 120°F Place sandwich on
the center of the filling. paper plate or towel.
For multiple sand-
wiches, place probe
in center sandwich.
Sauces Probe in center of
sauce. Can touch dish
bottom.
150°F
Seafood Probe in thickest
part of lobster or fish
or center of seafood
casserole.
160-17O’F
soups Probe can touch dish
bottom.
150-16O’F
If soup has additional
solid ingredients,
increase temperature
setting. Use disposable
cups for single serving.
Vegetables,
canned or
pre-cooked
Probe in center of
vegetables.
150-l 70°F Partially cover
container to speed
cooking.