How to use a meat thermometer for perfect cooking every time

What temperatures show and how to read them

There are two kinds of people in the kitchen. Those who cut into the meat to see if it's "done"... and those who pull juicy, perfectly cooked meat out of the oven every time.

The difference?
👉 A simple meat thermometer.

If you want your homemade food to be consistently successful, without stress and without second thoughts, this guide is for you.

What is a meat thermometer and why is it worth using it?

A meat thermometer is a tool that shows you the internal temperature of meat while it is cooking.

Why is this so important?

• The meat is not cooked evenly from the outside to the inside
• Each type of meat needs a specific temperature to be safe and tasty.
• If you overcook it, it dries out.
• If you don't cook it enough, it loses its flavor or becomes dangerous.

Where to put the thermometer correctly

This is the most common mistake.

✔ The thermometer is inserted into the thickest part of the meat
✔ It doesn't touch any bone
✔ Does not touch the pan or grill
✔ It goes in vertically or slightly obliquely, depending on the piece

👉 Bone and metal alter the measurement.

What temperatures to remember (a simple guide)

You don't need to memorize everything. These are the basic temperatures that are good to know.

Beef & Steaks

Medium: 50–52°C

Medium rare: 54–56°C

Medium: 58–60°C

Well done: 65°C and above

Pork

Safe and juicy: 63–65°C

Well-done: 68–70°C

Chicken & Poultry

Breast & thigh: 74–75°C

Minced meat (meatballs, burgers)

Safe cooking: 72–74°C

When do we measure the temperature?

A little secret that makes a huge difference:

📌 We measure just before the baking is finished, not at the end.

Why?

The meat continues to heat up for 3–5 minutes after you remove it from the heat or oven.