One of the biggest benefits of using a cooking thermometer is ensuring food safety. When cooking meat, it’s important to reach a minimum internal temperature to kill any harmful bacteria. By using a thermometer, you can easily check that your meat has reached a safe temperature. The USDA recommends cooking beef, pork, lamb, and veal to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well done. Poultry should be cooked to an internal temperature of 165°F (74°C).