A temperature probe consists of a steel rod wired to a thermometer. When used for cooking, the probe is inserted into food, typically poultry or a large beef or pork roast, to gauge the internal temperature and ensure the meat is cooked properly for safe eating. A temperature probe will also help you grill a perfect steak.
Insert the probe at least 2 inches into the thickest part of the food. You will not get an accurate reading if the sensor is not pushed at least this distance into a roast or turkey. Insert the probe away from bone and fat.
Place the roast or poultry in a preheated oven or closed grill and cook for the prescribed time in your recipe.
Check the reading on the temperature probe and adjust cooking time as necessary until the food has reached the desired internal temperature.
Clean the temperature probe in hot, soapy water after each use.
Pork roasts should be cooked to an internal temperature of at least 77 degrees Celsius (170 degrees Fahrenheit) for safety. Poultry should be roasted or grilled to an internal temperature of at least 74 degrees Celsius (165 degrees Fahrenheit).