Temperature Chart and Kitchen Safety Tips

Click here for a printable version of the Temperature Chart. (pdf)

Here at DLM we believe that cooking thermometers take the guesswork out of the question “Is it done yet?” Thermometers measure the internal temperature of cooked meat, poultry, pork or any product you can cook, so you can know when it’s done according to your preference and safe to eat.

Get in the good habit of using a kitchen thermometer every time you cook!

Tips for cooking meat safely

Good rules of thumb for using our thermometer when cooking meat is to insert thermometer halfway into thickest part. Make sure it doesn’t hit a bone or go through to the other side. Check with our Thermometer Chart for correct internal temperature.

Remember when cooking with meat, once your desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute.

Tips for Marinating

The more sugary the marinade, the more likely it is to burn quickly so use wisely.

Don’t marinate seafood for more than 15-30 minutes. It will ruin the texture.

Don’t reuse leftover marinade.

Avoid Cross Contamination

Wash your hands, utensils, and cutting boards in hot soapy water.

Use separate cutting boards for raw meat and vegetables.

Keep raw poultry, meat, and seafood and their juices away from other foods.

When in doubt, throw it out!

Whether it is raw or cooked, any perishable foods that have been at room temperature for more than 2 hours should be thrown away.

Keep cold foods cold (below 40º) and hot foods hot (above 140º).