FACT SHEET
How to become a better cook
Have you always wondered how you can improve your
cooking skills? Well it has been said that using a meat
thermometer can give your food better results whilst
ensuring the safe cooking of poultry and meat.
A meat thermometer is an essential piece of kitchen
equipment for both food safety and food quality yet less
than a quarter of Australian households have one. It
measures the internal temperature of your cooked meat and
poultry, or casseroles, to safeguard against harmful bacteria
such as Salmonella, Listeria, Campylobacter and E. Coli.
A meat thermometer can help you:
■ Prevent food borne illness;
■ Prevent overcooking; and
■ Hold food at a safe temperature.
A thermometer is potentially the cheapest investment in your cooking future, found at most homeware
and cooking stores for approximately $10.
Not quite sure how to use one? It is very simple, the NSW Food Authority have put together the below
guide on where to place the thermometer and the safe temperatures meat should reach before
consuming it.
Poultry - insert the meat thermometer into the inner thigh area near the breast of the chicken or
turkey, but not touching bone.
Ground meat & poultry - the thermometer should also be placed in the thickest area of ground meat
or poultry dishes like meatloaf.
Beef, pork, lamb, veal, ham - roasts, steaks or chops – insert the thermometer into the centre of the
thickest part, away from bone, fat and gristle.
Casseroles and egg dishes - the thermometer should be inserted into the thickest portion.
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Meat Type
Safe Temperatures
Fish
63°C
Minced meat, sausages
71°C
Beef, veal, lamb, pork:
Medium Rare:
63°C – allow at least 3 minutes for the
meat to rest
Medium:
71°C
Well done:
77°C
Ham
Fresh (raw):
71°C
Pre-cooked (to reheat):
60°C
Chicken & Turkey
(whole), thighs, wings,
legs, breasts:
74°C
If you would like to contact Safe Food Production Queensland please call 1800 300 815 or email
[email protected].