When cooking using a thermometer, we should
ensure that the thermometer is placed at the correct place to get an
accurate temperature reading. When cooking whole chicken, place the
thermometer stem starting at the thickest part of the breast near the
wing, so that the thermometer stem points in the same direction as the
drumsticks to ensure that it is parallel to the breast bone and
approximately 1 1/2" or 4 cm away from the bone. If the chicken is
stuffed, then insert the thermometer stem into the center of the
stuffing for proper readings.
For whole turkey, insert the thermometer
into the thickest part of the inner thigh meat, avoiding the thigh bone.
If the turkey is stuffed, then check the stuffing temperature by
inserting the thermometer into the center of the stuffing.
As for hamburgers, steaks, chops and chicken
pieces, insert the thermometer sideways into the center of the patties
or the center of the thickest part of the food. The thermometer should
be inserted to a depth of at least 1 1/2" or 4 cm deep.
For meatloaves, roasts, casseroles and egg
dishes, insert the thermometer into the center of the thickest part of
the meat or casserole to a depth of at least 1 1/2" or 4 cm. Avoid
touching the bottom of the pan or dish.