Is it done yet? An instant-read food thermometer is your best defense against foodborne illnesses. Use it toward the end of the cooking time, but before the food is expected to be "done." Make sure to place it in the thickest part of the meat and that it's not touching the bone. Check the temperature in several places to make sure the food is evenly heated. Clean your food thermometer before and after every use with hot, soapy water. The recommended safe minimal internal temperatures for various meats are:

Steaks & Roasts (medium rare) - 145° F
Steaks & Roasts (medium) - 160° F
Fish - 145° F
Pork - 160° F
Ground Beef - 160° F
Chicken Breasts - 165° F
Whole Poultry - 165° F

Article copyright © 2011 American Heart Association. This article is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more articles and simple, quick and affordable recipes, visit heart.org/simplecooking.