Recent research indicates that colour or appearance of meat and meat juices is not a reliable indicator of safe doneness. A beef burger may be brown in the centre before reaching a safe temperature or it could remain pink even after proper cooking.

• Buy a digital thermometer probe or fork that gives an actual temperature reading (like your calculator display). This type of thermometer is the best value since it can be used in all foods - burgers, chicken pieces, roasts, casseroles or whole birds.
• Temperature Indicator Forks that just give a doneness range (not a temperature reading) are limiting - they can only be used in certain foods. The dial type Instant-Read thermometers may be cheaper than digital models but they are not recommended for taking temperatures of thin foods like burgers, chicken breasts, steaks or chops.
• Look for digital thermometers at higher-end hardware stores, specialty cookware shops and restaurant equipment suppliers. Prices range from $15 to $35 - an investment in cooking quality and food safety. A food thermometer will make your cooking easier, improve the quality of your meat/poultry meals and protect your family's health.

Thermometers are Easy to Use. Here's How:

• Near the end of cooking, remove meat or poultry from heat and insert 1 ½ inches of the thermometer stem, into meat. For thin foods like burgers, chops or boneless chicken breasts, insert side ways into centre or thickest part of the meat and, for sausages, insert lengthwise. For roasts, meat loaves and casseroles, insert stem into centre of thickest part of the food, away from bone and gristle.
• Once inserted, allow the thermometer reading to stabilize (about 30 sec) and take your reading. Compare your reading to the chart: Temperature Rules for Safe Doneness.
• When cooking several burgers or pieces of meat/poultry, take the temperature of EACH piece, since piece size and cooking heat across the grill will vary. Always wash the tongs, plate and thermometer stem used in checking partially cooked meats/poultry before using again.

Temperature Rules for Safe Doneness

(Canadian Industry Standards)

* Check with your meat department staff or butcher to inquire about the mechanically tenderized/delicated meat cuts they sell.

Taking temperatures in whole poultry:

• Whole turkey: near end of cooking, remove from heat and insert digital thermometer stem into the thickest part of inner thigh meat, not touching the bone. If stuffed, check stuffing temperature also, by inserting the thermometer stem into centre of stuffing. OR you can use an Oven-safe thermometer: prior to cooking, insert stem of an oven-proof thermometer (stem will need to be at least 4 1/2 inches into the thickest part of the inner thigh meat, not touching thigh bone).
• Whole chicken: near end of cooking, remove from heat and insert digital thermometer stem starting at the thickest end of the breast, near the wing, so that the stem points in the direction of the drumsticks (parallel and 1 to 1 1/2 inches from the breast bone). If stuffed, check stuffing temperature also, by inserting the thermometer stem into the centre of stuffing.