Use Australian guidance
FSANZ advises cooking poultry so the centre reaches 75°C.
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Guide
Use a meat thermometer temperature for chicken of 75°C at the centre under FSANZ guidance, with the probe away from bone.

FSANZ advises cooking poultry so the centre reaches 75°C.
Check the thickest breast or inner thigh without touching bone.
Wait for stability and check another spot when thickness varies.
Use a food probe whose published range covers cooking temperatures.
Water, oven air and frying oil can require different probe designs.
Sanitise the probe between raw poultry and cooked food.
Common questions
No. Use an approved medical thermometer.
Only if the maker specifies ambient-air use.
Yes when its range and immersion instructions permit it.
Use current Australian guidance and measure the coldest relevant centre.
Required tolerance depends on the applicable food-safety system and instrument specification.