where to place the meat thermometer:
| meat type | safe temperatures |
|---|
| beef, veal, lamb, pork medium rare: medium: well done: | 63oc - allow at least 3 minutes for the meat to rest 71oc 77oc |
| ham fresh (raw): precooked (to reheat): | 71oc 60oc |
| chicken and turkey (whole), thighs, wings legs, breasts: | 74oc |
| leftovers: | 75oc |