Use a meat thermometer when cooking large pieces of meat, poultry and game to know that your meal has been cooked adequately. Push your thermometer into the thickest part of the meat. For accurate temperature reading, the tip of the thermometer should not touch fat layers, bone or gristle, or if using the rotisserie, the spit rod.
The following chart will provide you with temperatures for the degree of doneness for different types of meat.
| Beef | Medium-rare Medium Well-done | 145° F 160° F 170° F |
| Ground Meats (beef, lamb & pork) | Medium Well-done | 160° F 170° F |
| Pork | Medium Well-done | 160° F 170° F |
| Ham | Fully cooked | 140° F |
| Turkey (Whole) (Breast) (Dark meat) | Well-done Medium Well-done | 180° F 170° F 180° F |
| Chicken | Well-done | 180° F |
| Duckling | Well-done | 180° F |
| Lamb | Medium-rare Medium | 150° F 180° F |
| Sausage (Fresh Bratwurst Italian & Polish) | Well-done | 170° F |
| Veal | Medium Well-done | 160° F 180° F |