Table of Contents
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Recommended Probe Guide
Recommended Probe Placement Chart
Category
Ground Meat & Meat Mixtures
Fresh Beef, Veal, Lamb
Poultry
Pork & Ham
Leftovers & Casseroles
Seafood
Recommended Probe Temperature Chart
Category
Ground Meat & Meat
Mixtures
Fresh Beef, Veal, Lamb
Examples of Food
Meatloaf
Meatballs
Steaks, Roasts, Chops
Whole Chicken or Turkey
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Fresh Pork
Fresh Ham (Raw)
Precooked Ham
(Reheat & Serve)
Leftovers
Casseroles
Whole Fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Examples of Food
Meatloaf
Meatballs
Roasts
OPERATION
Probe Placement
Insert in the thickest part
Insert in the thickest part, away
from bone, fat and gristle
Insert in the thickest part of thigh,
avoiding bone
Insert in the thickest part of the
dish
Insert in the thickest part, away
from bone, fat and gristle
Insert in the thickest part of the
dish
Insert in the thickest part of the
fish
Target
Internal
Desired Doneness
Temp.
71 ℃
-
74 ℃
Rare: 49 ℃
Medium rare: 52 ℃
63 ℃
Medium: 54 ℃
Medium well done: 57 ℃
Well done: 60 ℃
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