Meat Thermometer

The thermometer is used to determine the internal temperature of a roast. Especially if you're making your first roast or preparing a certain type of meat for the first time, this will be a great help. You can successfully use it when preparing lamb roast, oven-roasted chicken or turkey, etc. without worrying whether the meat is done inside or not. The thermometer is inserted into the thickest part of the roast, in an area without bone or much fat.

Reference temperatures for different types of meat:

Lamb and veal

rare - 60-65°C (140-150°F)
medium - 65-70°C (150-160°F)
well done - 70-75°C (160-170°F)

Pork

medium - 65-70°C (150-160°F)
well done - 70-75°C (160-170°F)

Chicken, turkey, goose, duck (whole) - 80°C (175°F)