probe - read the internal temperature of food so you can stop guessing

probe [--thickest-part] FOOD

probe --target TEMP FOOD

An instant-read thermometer is the most useful inexpensive tool in a kitchen. Cooking times in recipes are estimates: ovens run hot or cold, and chicken thighs come in different sizes. Temperature is the actual answer.

Insert the tip into the thickest part of the food, away from bone, and wait until the number stops climbing.

--thickest-part

The center of the thickest part is the last place to cook. Read it there.

--away-from-bone

Bone heats differently from the meat around it and throws off the reading.

--calibrate

Stir the probe in a glass of ice water. It should read 0°C / 32°F. If it does not, adjust it or adjust your math.

chicken, turkey

74°C / 165°F minimum. Thighs and legs are more tender at 80 to 85°C / 175 to 185°F.

ground meat

71°C / 160°F for beef and pork. Ground poultry 74°C / 165°F.

pork, whole cuts

63°C / 145°F, then rest 3 minutes.

beef, steaks

US food-safety guidance is 63°C / 145°F with a 3-minute rest. Many cooks choose 57°C / 135°F for medium-rare.

fish

Guidance is 63°C / 145°F. Many cooks pull salmon at about 50°C / 122°F for a softer texture.

bread

About 88°C / 190°F for soft enriched loaves, up to 99°C / 210°F for crusty lean ones.

rest(1), maillard(7), preheat(1)

A reading taken through to the bottom of the pan measures the pan.

Food keeps cooking after it leaves the heat. Large roasts can climb another 3 to 6°C / 5 to 10°F while resting. See rest(1).