How to Use a Probe Thermometer Correctly

Probe thermometers keep commercial kitchens running smoothly and stop food disasters from happening when used correctly. Using a probe thermometer can prevent food-borne illnesses by checking that meat and meals have reached the correct internal temperature. To avoid the food danger zone, you must make sure that food reaches the minimum internal temperatures.

Using the Probe

Insert the stem of the probe into the thickest or meatiest part of the food. When inserting the probe you want it in half of the thickness of the food, making sure that the probe is not touching any bones or grizzle. Also be sure that the probe hasn’t gone through the meat or food to touch the pan. If you allow it to touch the container or bones it could cause an inaccurate reading

After inserting the thermometer, wait 30 seconds to allow the temperature and thermometer to adjust. Check and record the temperature. If the food has not reached the minimum internal temperature you will need to repeat the process until food has hit the right temperature. See the Minimum Temperatures section of the article to find the minimum internal temperature for your food. 

Once the meatiest part of the food has reached the minimum internal temp, check other areas of the food to ensure that the rest of the food has similarly reached the correct temperature. 

Spot checking other sections of the meat will help prevent undercooked parts from being eaten. 

Minimum Temperatures

The following list includes the minimum internal temperatures for various meats and foods according to the USDA. 

• Beef, pork, lamp, chops, roasts - 145 °F, rest for 3 minutes
• Ground meat - 160 °F 
• Ground poultry - 165 °F
• Ham, fresh or smoked (uncooked) - 145 °F, rest for 3 minutes
• Poultry - 165 °F
• Fish & Shellfish - 145 °F
• Casseroles - 165 °F

Important Maintenance

Upkeeping and maintaining your thermometer is just as important as using it for cooking. Below we have some tips and best practices on maintaining your thermometer so you can always have a safe and clean read on temperatures. 

• Clean and sanitize the thermometer - You want to clean and sanitize the probe before the first use to prevent the spread of germs to the food. You will also want to clean and sanitize the thermometer probe after every use to prevent any cross-contamination. Allow the probe to air dry before storing it. 
• Calibrate dial thermometers - Not all thermometers can be calibrated, but for some digital and probe thermometers this is an important step in maintenance. Calibrating a thermometer will ensure that you have an accurate read on the temperature. Probes should be calibrated going from extreme cold or hot temperatures, before the first shift in a commercial kitchen, if it has been dropped or if it has been unused for long periods of time. 
• Stir liquids beforehand - If you are checking the temperature of any stews or liquid dishes, you will want to stir the liquid before inserting the probe. This will help mix the liquid and get a more accurate read.