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Is It Done Yet? How to Tell When Your Meat Is Cooked (Page 2)

Use a meat thermometer . . . correctly

1. Use a meat thermometer . . . correctly

When you are using a meat thermometer to check for doneness, insert it in the thickest part of the meat. If you’re cooking meat on the bone, make sure the thermometer isn’t touching bone—it’s a conductor of heat and could give you a false reading. Also, know your temperatures. The USDA’s recommended safe minimum internal temperatures are as follows: beef, veal, lamb and pork (steaks and roasts), 145°F; fish, 145°F; ground beef, 160°F; poultry, 165°F.

Next: 2. Feel the meat »


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