In which case is it appropriate to use a food thermometer?

Using a food thermometer is particularly appropriate when cooking meat and poultry to ensure proper doneness because this is crucial for food safety. Cooking meat and poultry to the appropriate internal temperature is essential to eliminate harmful bacteria such as Salmonella and E. coli that can cause foodborne illnesses. Each type of meat has a specific safe minimum internal temperature that must be reached to ensure that it is safe to eat; for example, poultry should reach an internal temperature of 165°F (74°C). A thermometer provides an accurate measurement, removing any guesswork from determining whether the food is cooked properly.

While using a thermometer can also be beneficial in other scenarios, such as when reheating leftovers to ensure they reach a safe temperature, the main focus of ensuring the right cooking doneness is specifically crucial in the case of meat and poultry. This ensures that these high-risk food items are not just visually inspected but are verified safe to consume through accurate temperature checks.