Why temperature beats every other test
"Cook until the juices run clear" and "press it and compare to your palm" are approximations that fail constantly — lighting changes color, and firmness varies with cut and thickness. Internal temperature is the only measure that reflects what is actually happening inside the meat: protein denaturing, fat rendering, safety thresholds being crossed.
Target temperatures worth memorizing
Poultry: pull at 157-160°F (it carries to a safe 165°F / 74°C while resting). Ground meat: 160°F (71°C). Pork chops and roasts: 145°F (63°C), pink and juicy. Beef steak: 125°F rare, 130-135°F medium-rare, 145°F medium. Fish: 125-130°F (52-54°C) for most, until it flakes.
Always measure the thickest part, away from bone, and clean the probe between uses.
Carryover and resting
Meat keeps cooking after it leaves the heat — carryover can add 5-10°F in a thick roast — so pull it early. Resting lets the temperature even out and the juices redistribute, which is why a rested steak doesn't bleed onto the plate. Cook Mode's auto-timers handle the clock; the thermometer handles the truth. Pair this with a good sear for the best of both.