Buying guide
Meat Thermometers: Cook Roasts Safely and Perfectly
Instant-read vs leave-in probes, and how to use a thermometer with UK food-safety guidance.
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A meat thermometer takes the guesswork out of roasting. You know exactly when a joint is cooked, safely, without cutting into it.
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Types
| Type | How it works | Best for |
|---|---|---|
| Instant-read | Insert, read in seconds, remove | Checking roasts, chicken, bread |
| Leave-in probe | Stays in the meat with a cable to a display outside the oven | Large joints: alerts you at your target |
| Dial | Oven-safe, no batteries | Simple roasting |
Food safety
The UK Food Standards Agency advises cooking poultry, pork, burgers and sausages until steaming hot throughout, with no pink meat. Its guidance lists time-and-temperature combinations for the thickest part: for example 70°C (158°F) for 2 minutes or 75°C (167°F) for 30 seconds. Always measure in the thickest part, away from bone.
Look for
- A fast, clear reading.
- A thin probe tip that leaves a small hole.
- Waterproofing, for easy cleaning.
Frequently asked questions
What temperature should chicken and pork reach?
The Food Standards Agency advises that the middle of the food reaches 70°C (158°F) for 2 minutes. Equivalent combinations include 75°C (167°F) for 30 seconds and 80°C (176°F) for 6 seconds.
Where do I put the probe?
In the thickest part of the meat, away from bone, which conducts heat and gives a falsely high reading.
Can whole joints of beef or lamb be served pink?
Yes. The FSA notes that whole cuts such as steaks and joints only carry bacteria on the outside, so they can be served pink once the outside is properly cooked. This does not apply to poultry, pork, burgers or sausages.
Sources
- Cooking your food, Food Standards Agency (GOV.UK), 18 December 2017. Checked 2 October 2026.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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