But it doesn't work well for hamburgers, roasts, turkey, chicken, meat loaves and egg casseroles.
Hamburgers are a good example.
On the flip side, some patties remained pink on the inside even when cooked well above a safe temperature. This is particularly true of frozen, preformed patties. As a result, USDA recommends using a thermometer to test the doneness of hamburgers, as well as other meat and poultry products. In a Consumer food safety survey conducted last year, fewer than half of those interviewed owned a food thermometer. Only 3 percent used one on a regular basis when cooking hamburgers.