Use & Care: This meat thermometer is designed to be left in the meat during the entire cooking process. Not suitable for microwave cooking. 1) Meat must be entirely thawed before inserting the thermometer. 2) Insert thermometer approximately 2 inches or into the center of the thickest part of meat, avoid touching bones, fat or gristle. 3) Preheat oven to 325 degrees F or recommended temperature as specified by your recipe. 4) Black pointer indicates food temperature while red pointer indicates internal cooking temperature guide. 5) If desired temperature is not reached, return meat to oven for further cooking. Recheck until correct temperature is reached. 6) Do not immerse in water, wipe clean with a damp cloth. Stem may-be cleaned with alcohol to disinfect. Internal Cooking Temperature Guide as Recommended by the USDA: Updated: July 22, 2014 (foodsafety.gov). Beef, Pork, Veal & Lamb (Steaks, Chops, Roasts): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes minimum temperature; Ground Meats (Except Poultry): 160 degrees F (71.1 degrees C) minimum temperature; Ham, Fresh or Smoked (Uncooked): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes; Fully Cooked Ham: Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all other to 165 degrees F (73.9 degrees C); All Poultry (Pieces, Whole, Ground, and Stuffing): 165 degrees F (73.9 degrees C) minimum temperature; Eggs: 160 degrees F (71.1 degrees C); Fish & Shellfish: 145 degrees F (62.8 degrees C); Leftovers: 165 degrees F (73.9 degrees C); Casseroles: 165 degrees F (73.9 degrees C).