Tips

• Oven temperatures are almost always off.  It's a good idea to have a cheap oven thermometer in there all the time so you know what the temperature always is.

• Allow adequate time to preheat, otherwise all of the cooking times and perhaps even the results will be off.

• "Instant Read" digital meat thermometers are great, mine is from Polder, cost about $20.00, but it has a gauge that sits on the counter while the probe is in the meat, it beeps when the meat reaches the right temperature so that you don't over or undercook it.   They even make one that is wireless that you can clip on your belt if you are outside or away from the kitchen, I've never priced that one.   One of the nice things about using my kind of thermometer is you don't need to open the door (and lose temperature) to check things.  Gets better results.

• Regarding temperature of cooked meat:  The temperatures I show are less than what you would find on the FDA website but they are the temperatures that chefs recommend.  Reason for this is that meat continues to "cook" while "resting" after it is removed from the oven, often rising another 10 degrees.   If you cook to FDA temperatures you will have dry, tasteless meat.  This is why most turkeys are so dry - they are overcooked.