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Guide
No. If you are wondering, “Can you use a meat thermometer to check your temperature?”, choose a clinical thermometer designed and labeled for measuring human body temperature instead. A cooking probe is built for food, not for interpreting a possible fever.
A food thermometer should not replace a clinical thermometer. The two devices are intended for different uses, temperature ranges and measurement sites. Even if a cooking probe displays a number near normal body temperature, that does not make it suitable for deciding whether you have a fever.
Clinical thermometers are designed for body-temperature measurement and include instructions for a specific site and method. Meat thermometers are designed to measure the internal temperature of food. Their probe shape, sensing area, response characteristics and cleaning directions may all be unsuitable for use on a person.
Use a clinical digital or non-contact infrared thermometer whose labeling says it measures human body temperature. Follow its directions because placement, distance, the surrounding environment and recent activity can affect a reading. Clean the device between users as directed by its manufacturer.
An infrared food thermometer checks surface temperature without piercing the food. It cannot show whether the center of meat has reached the necessary internal temperature, so use a probe food thermometer in the thickest part when internal doneness and food safety are the concern.
Insert the food thermometer into the thickest part, away from bone, fat and gristle. For thin foods, insert the probe from the side so its sensing area reaches the center. Check more than one spot in large or irregular pieces and follow the device instructions for insertion depth and stabilization time.
The USDA describes ice-water and boiling-water checks. Ice water is the preferred method for most food thermometers; boiling water provides a higher-temperature reference, but the expected boiling point changes with altitude. Follow the thermometer manufacturer's calibration instructions and replace a device that cannot be corrected when accuracy is in doubt.
Common questions
It may display a reading, but it is not the right device for assessing body temperature or fever. Use a clinical thermometer labeled for human body-temperature measurement.
An infrared food thermometer measures the surface temperature of food. To check the internal temperature of meat, use a probe food thermometer in the thickest part.
No. A cooking thermometer is intended for food and should not be used as a substitute for a clinical thermometer when checking for fever.
Do not rely on a food thermometer for a fever check. Choose a body thermometer, use the measurement site described in its instructions and seek medical advice when symptoms warrant it.
Use an ice-water check or, when appropriate, a boiling-water check, following USDA and manufacturer instructions. Account for altitude with boiling water and adjust the thermometer only if its instructions allow it.
Keep exploring
Start with a dependable instant-read thermometer; add a leave-in or wireless probe when you want continuous monitoring.
Use a leave-in probe to track the cook and an instant-read model to check more than one spot before serving.
A fast, thin probe works well for portions; a heat-safe leave-in probe makes a whole roast easier to monitor.
A fast instant-read probe is the most practical choice for steaks; insert it from the side into the center.
