Why do I have to set a target (predict) temp with SafeCook?Updated 8 months ago

They're two different tools that work side-by-side.

The target temp is your "perfect doneness."

The SafeCook badge means it’s been hot enough-for long enough-to be considered safe by the USDA/FDA.

We don’t tell you what the target temp should be because only you know how you like it.

Some people want it rare, some want it med-rare, medium, and so on. Different folks have different definitions of perfect doneness!

For example, Chris likes his chicken medium (a little pink) and his family likes it just over medium (barely pink).

The SafeCook feature adds up the temps at times to let you know IF your food is considered "safe" or not by the time it reaches your target.

Most times it will be. Sometimes, not (see: steak).

Do with that information what you will.

Home cooking is at your own risk. You're free to ignore the SafeCook recommendation.

Some people have suggested it should work the other way around: that the USDA standard should dictate a target temp. That's how you end up with dry, overcooked chicken.

Not on our watch!