Insert a meat thermometer probe into the thickest part of the meat to take the temperature.
Poultry
- Dark meat (thigh, leg): 170º to 175º
- White meat (breast, wing): 160º to 165ºF
Fish
- Medium-rare: 120º
- Medium: 135º
Beef & Lamb
- Rare: 125°
- Medium rare: 130° to 135°
- Medium: 135° to 140°
- Medium well: 140° to 150°
- Well done: 155+°
- Ground: 160°
Pork
- Medium rare: 145°
- Medium: 150°
- Well done: 160°
- Ground: 160°
