Meat thermometers are an indispensable kitchen area tool. They will help you to tell when meat is completely cooked without cutting in it (which often lets juices and moisture escape). Correct use of a meat thermometer can also stop food poisoning simply because you're able to identify the exact internal temperature of the meat to be sure it's safe. Here's how to use a meat thermometer.
Oven-Proof Thermometers
There are two types of oven-proof thermometers. Both are made to be put into meat and left there during the entire preparing process. Digital oven proof-thermometers feature a digital display and a meat probe that's linked with a prolonged cord. To use a digital oven-proof thermometer: Place the probe into the meat, then close the oven door, ensuring that the cord doesn't pull too tightly and displace the probe if you close the door. Place the digital display on a countertop beside the oven where you can easily look into the temperature throughout cooking. There's no requirement to open the oven door up until the temperature reading reveals that the meat is over.
Standard dial-type, oven-proof meat thermometers are also designed to be left in the meat throughout the cooking process. A dial-type thermometer incorporates a long, metal probe with a heat dial at the very top. To use a dial-type, oven-safe thermometer: First make certain that it is calibrated appropriately. Boil some water in a saucepan, and then put the probe part of the thermometer into the water. The thermometer should read within 2 degrees of 212F. If it doesn't, adjust the nut underneath the dial. Place the thermometer into the meat, and then proceed with baking as per your recipe ingredients. Open the oven and check out the temperature dial occasionally during the last couple of minutes of cooking to make certain that the meat has arrived at the proper temperature.
Quick-Read Thermometers
Quick-read thermometers are not designed to be left in the oven. Instead, they provide a brief solution to check food temperatures before serving. These thermometers come in 2 varieties: digital and standard dial. They comprise of a long, metal probe with a temperature dial or read-out on top. To use a quick-read thermometer: Check for proper calibration on standard dial thermometers. Place the probe into the meat. Check the digital display or dial for correct temperature. Placement of thermometer probes.
The position of the thermometer probe depends upon the kind of meat you're preparing: Poultry: Put the probe into the thigh, near to the breast. Be sure that the thermometer isn't coming in contact with the bone. Beef, Pork, Veal, Lamb (roasts, steaks or chops): Position the probe into the thickest section of the cut, keeping it away from the bone. Ground Meat: Place the probe into the thickest portion of meatloaves or casseroles. For burger patties, insert the probe sideways in to the patty.
Oven-Proof Thermometers
There are two types of oven-proof thermometers. Both are made to be put into meat and left there during the entire preparing process. Digital oven proof-thermometers feature a digital display and a meat probe that's linked with a prolonged cord. To use a digital oven-proof thermometer: Place the probe into the meat, then close the oven door, ensuring that the cord doesn't pull too tightly and displace the probe if you close the door. Place the digital display on a countertop beside the oven where you can easily look into the temperature throughout cooking. There's no requirement to open the oven door up until the temperature reading reveals that the meat is over.
Standard dial-type, oven-proof meat thermometers are also designed to be left in the meat throughout the cooking process. A dial-type thermometer incorporates a long, metal probe with a heat dial at the very top. To use a dial-type, oven-safe thermometer: First make certain that it is calibrated appropriately. Boil some water in a saucepan, and then put the probe part of the thermometer into the water. The thermometer should read within 2 degrees of 212F. If it doesn't, adjust the nut underneath the dial. Place the thermometer into the meat, and then proceed with baking as per your recipe ingredients. Open the oven and check out the temperature dial occasionally during the last couple of minutes of cooking to make certain that the meat has arrived at the proper temperature.
Quick-Read Thermometers
Quick-read thermometers are not designed to be left in the oven. Instead, they provide a brief solution to check food temperatures before serving. These thermometers come in 2 varieties: digital and standard dial. They comprise of a long, metal probe with a temperature dial or read-out on top. To use a quick-read thermometer: Check for proper calibration on standard dial thermometers. Place the probe into the meat. Check the digital display or dial for correct temperature. Placement of thermometer probes.
The position of the thermometer probe depends upon the kind of meat you're preparing: Poultry: Put the probe into the thigh, near to the breast. Be sure that the thermometer isn't coming in contact with the bone. Beef, Pork, Veal, Lamb (roasts, steaks or chops): Position the probe into the thickest section of the cut, keeping it away from the bone. Ground Meat: Place the probe into the thickest portion of meatloaves or casseroles. For burger patties, insert the probe sideways in to the patty.
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