Types of Meat Thermometers

  • Instant-read (most useful): Gives a reading in 2–5 seconds. Insert to check doneness, remove and continue cooking if needed. Not left in during cooking.
  • Leave-in/oven-safe: Stays in the meat throughout cooking. Useful for large roasts — set an alarm temperature and walk away.
  • Probe thermometers with external display: Wire connects the probe in the oven to a display outside. Best for smoking or slow-cooking.

How to Use It Correctly

  1. 1

    Insert into the thickest part

    Push the probe into the thickest part of the meat — this is where the heat penetrates slowest and therefore the last place to reach a safe temperature.

  2. 2

    Avoid bone, fat and gristle

    Bone conducts heat differently than meat — a reading near bone will be inaccurate. Fat pockets also read differently. Make sure the probe tip is in solid meat.

  3. 3

    Go in from the side on thin cuts

    For chicken breasts, burgers and chops, insert from the side rather than the top — this ensures the probe tip is in the centre of the thickest part rather than near the surface.

  4. 4

    Wait for the reading to stabilise

    Hold still for 5–10 seconds until the number stops moving. A digital instant-read takes 2–5 seconds. A dial thermometer takes 15–20 seconds.

Safe Internal Temperatures (Australia / USA)

  • Chicken and turkey (whole, pieces): 75°C / 165°F
  • Ground/minced meat (beef, pork, lamb): 75°C / 160°F
  • Beef and lamb steaks/roasts — rare: 55°C / 130°F
  • Beef and lamb — medium: 63°C / 145°F
  • Beef and lamb — well done: 71°C / 160°F
  • Pork: 71°C / 160°F
  • Fish: 63°C / 145°F
Carryover cookingMeat continues cooking after you remove it from heat — the internal temperature rises 3–5°C during resting. Pull chicken at 72°C and it will reach 75°C while resting. Always rest meat before cutting.

Calibrating Your Thermometer

Test accuracy in ice water (should read 0°C) and boiling water (should read 100°C at sea level). If off, adjust the calibration nut (analogue) or use the calibration setting (digital).

Frequently Asked Questions

Only if it is specifically rated oven-safe. Most instant-read thermometers are not — their electronics cannot handle sustained oven temperatures. Leave-in thermometers and probe thermometers with external displays are designed for oven use. Check your thermometer's specifications.
Colour is an unreliable indicator of doneness — chicken can look cooked and still be undercooked inside, especially thicker pieces. Always trust the thermometer over appearance. The 75°C internal temperature is the only reliable indicator of food safety.