When Is It Done?

When cooking meat and poultry, interior temperature is a critical factor for safety and for flavor. Meat and poultry are cooked and juicy at certain temperatures but become dry and tough if cooked much longer. Traditionally, judging the doneness of a roast or a bird has meant visually checking the interior color of the meat while it is cooking -- the redder the color, the rarer the meat. But this involves guesswork.
To be certain, we recommend using an instant-read thermometer, such as the ones made by Taylor Precision Products. Round-dial and digital instant-read thermometers are available from kitchen-supply stores and hardware stores and cost from $12 to $20.

Instant-read thermometers give readings quickly, but they are not oven-safe and must not be left in the meat while it is cooking. Use the thermometer toward the end of the minimum cooking time and allow it to remain in the meat for only 15 seconds, at a depth of two inches or to the indicator mark on the thermometer's stem. Follow these guidelines for accurate readings:

• For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle.
• For whole poultry, insert the thermometer into the inner thigh area near the breast but not touching bone.
• For ground meat (such as meat loaf), insert the thermometer into the thickest area.
• For thin items such as chops and hamburger patties, insert the thermometer sideways.

*According to the National Cattlemen's Beef Association, beef roasts can be removed from the oven when the thermometer registers about 5° F below the desired doneness and allowed to stand for about 15 minutes. The outside layers will continue to transfer heat to the center of the roast until it reaches the desired doneness.

Adapted from A Quick Consumer Guide to Safe Food Handling, USDA/FSIS Bulletin No. 248, and from information on the USDA's Meat and Poultry Hot Line, 800-535-4555.