Inspiration Guide

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Meat keeps cooking when you remove it from the oven.
Transfer meat to a plate and allow the protein to rest for 5 minutes before serving.
Carry-over cooking
NOTE: Skipping carry-over cooking and cutting into food right away may result in a rarer level of doneness.
Once you’ve selected your cooking function, cooking temperature,
protein type, and desired level of doneness, insert the Foodi Thermometer
into the thickest part of your protein while the oven is preheating.
How to place the thermometer
FOOD TYPE PLACEMENT CORRECT INCORRECT
Prime rib
Lamb rack
Prime Rib Roast
Whole fish
Brisket
Pork Shoulder
Pork Loin
Chuck Roast
Fish fillets
• Insert thermometer horizontally into the
center of the thickest part of the meat.
• Make sure the tip of the thermometer is
inserted straight into the center of the meat,
not angled toward the bottom or top of it.
• Make sure the thermometer is close to
(but not touching) the bone and away
from any fat or gristle.
NOTE: The thickest part of the fillet may
not be the center. It is important that the
end of the thermometer hits the thickest
part so desired results are achieved.
• Insert thermometer horizontally into the
thickest part of the breast, parallel to, but
not touching, the bone.
• Make sure the top reaches the center of the
thickest part of the breast and doesn’t go all
the way through the breast into the cavity.
Whole chicken
DO NOT use the thermometer with frozen protein or for cuts of meat 1 inch thick or thinner.
Temperature
Doneness Guide
While you can also select your doneness manually, these temperature
presets take the guesswork out of cooking to your desired doneness.
FOOD TYPE:
Rare 120°F
Medium Rare 120°F 130°F 130°F
Medium 130°F 140°F 140°F
Medium Well 140°F 150°F 145°F
Well 150°F 165°F 160°F 155°F
PRESET
DONENESS AT:
FISH POULTRY PORK BEEF/LAMB