Which method is least effective for checking the temperature of cooked meats?

Using your hand to check the warmth of cooked meats is the least effective method for determining their temperature because it does not provide an accurate or reliable measurement. Human hands can only assess surface temperature and do not penetrate into the meat, making it impossible to know if the internal temperature has reached a safe level for consumption.

Food safety guidelines typically recommend cooking meat to specific internal temperatures to ensure that harmful bacteria are destroyed. The other methods listed—digital thermometers, instant-read thermometers, and dial thermometers—are designed to measure internal temperatures accurately, allowing for safe food handling practices. These devices are calibrated for precision and can provide a quick and accurate reading of the meat's temperature, which is essential for food safety.