Will you please help me take my meat's temperature?

[Mandy]

Now, I'm sure that for most of you this is an easy thing, but I need a little help. When I cook meat, chicken, fish, etc. I like to get the internal temp. Now when I do this should I be taking the meat off of the heat source before taking temp? How far in do I stick it? How long should I leave it in for? What's the rule about how high each temp for each meat, chicken and fish? TIA

[HUNGRY!]

I would check the FDA's web site! I bet they have the exact information.

[Beth]

You want the thermometer to go into the middle of the meat, where it is likely to be least cooked. How long depends on the type of thermometer. Some take a few seconds, others may need nearly a full minute. In an oven, you will need to pull the rack out or pull entire pan out while you check it to avoid getting burned. On a grill, I usually leave the meat on while checking the temp., but I might take fish off if I thought it was done since it cooks so quickly.

[Melman]

If you have one of those quick read thermometers, look to see if there's a tiny indention on the probe itself. If there is, stick the probe into the meat at least that far....I'd guess it's probably between 2 and 3 inches.

I agree with checking the FDA web site or possibly a cookbook. I have to check everytime I cook something. I THINK chicken is 160...same with pork. But I always verify before serving something either not-quite-done...or that could be compared to the shoe leather. ;-)