Knowing When Food is Done


Whether cooking a burger or roasting a beef tenderloin, you should always take the temperature of the area of the meat that will be the last to finish cooking, which is the thickest part or, in some cases, the center. Bones conduct heat, so if the meat you are cooking contains bone, make sure that the thermometer is not hitting it.

For especially large roasts, take more than one reading to confirm you’re at the right point of doneness. Refer to the chart in Doneness Temperatures.


For Steaks, Chops, and Small Roasts


For Burgers