Meat thermometers are an essential kitchen tool. They will let you tell when meat is thoroughly cooked without cutting in it (which lets juices and moisture escape). Appropriate use of a meat thermometer can also prevent food poisoning mainly because you're able to pinpoint the precise internal temperature of the meat to ensure it's healthy. Here's the way you use a meat thermometer.
Oven-Proof Thermometers
There's 2 kinds of oven-proof thermometers. Both are designed to be placed into meat and left there throughout the cooking process. Digital oven proof-thermometers come with a digital display and a meat probe that's linked with a prolonged cord. To use a digital oven-proof thermometer: Place the probe directly into the meat, and then close the oven door, ensuring that the cord doesn't pull too snugly and displace the probe once you close the door. Put the digital display on a countertop near the oven where you could effortlessly look into the temperature throughout cooking. There's no need to open the oven door up until the temperature reading reveals that the meat is complete.
Standard dial-type, oven-proof meat thermometers are also designed to be left in the meat through the cooking process. A dial-type thermometer incorporates a long, metal probe with a temperature dial at the very top. To use a dial-type, oven-safe thermometer: First be certain that it is adjusted properly. Boil some water in a saucepan, and then put the probe area of the thermometer into the water. The thermometer should read within 2 degrees of 212F. If it doesn't, adjust the nut beneath the dial. Put the thermometer into the meat, and then proceed with baking as per your recipe ingredients. Open the oven and check the temperature dial occasionally during the last couple of minutes of cooking to ensure that the meat has reached the perfect 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's 2 kinds of oven-proof thermometers. Both are designed to be placed into meat and left there throughout the cooking process. Digital oven proof-thermometers come with a digital display and a meat probe that's linked with a prolonged cord. To use a digital oven-proof thermometer: Place the probe directly into the meat, and then close the oven door, ensuring that the cord doesn't pull too snugly and displace the probe once you close the door. Put the digital display on a countertop near the oven where you could effortlessly look into the temperature throughout cooking. There's no need to open the oven door up until the temperature reading reveals that the meat is complete.
Standard dial-type, oven-proof meat thermometers are also designed to be left in the meat through the cooking process. A dial-type thermometer incorporates a long, metal probe with a temperature dial at the very top. To use a dial-type, oven-safe thermometer: First be certain that it is adjusted properly. Boil some water in a saucepan, and then put the probe area of the thermometer into the water. The thermometer should read within 2 degrees of 212F. If it doesn't, adjust the nut beneath the dial. Put the thermometer into the meat, and then proceed with baking as per your recipe ingredients. Open the oven and check the temperature dial occasionally during the last couple of minutes of cooking to ensure that the meat has reached the perfect 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.
