meat thermometer

Meat thermometerMeat thermometerFrom Wikipedia, the free encyclopedia
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A meat thermometer using a dial. Notice the markings for every type of meat
A digital food thermometer in pork
A food thermometer in water
Cooking thermometer or a meat thermometer is a thermometer used to measure the internal temperature of meat roasts and steaks, and other foods that are cooked. The degree of “doneness” of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it’s cooked as desired.Contents [hide]1 Characteristics2 Use2.1 Poultry2.2 Beef , lamb, or veal2.3 Pork2.4 Ground meat2.5 and eggs Casseroles,2.6 Seafood2.7 Bread3 Other cooking thermometers4 External links5 ReferencesCharacteristics[edit]A meat thermometer is a unit which will measure core temperature of meats while cooking. It will have a dial or digital display, and a metal probe with a sharp point that is pushed into the meat. Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e.g., “beef medium rare”).Meat thermometers are usually designed to have the probe in the meat during cooking. Some use a bimetallic strip which rotates a needle which shows the temperature on a dial; the whole thermometer may be left inside the oven during cooking.Other types use an electronic sensor in the probe, connected by a flexible heat-resistant cable to a display. These types can be set to sound an alarm when the specified temperature is reached. Wireless types, where the display does not need to be close to the oven, are also available.
A meat thermometer with various cooking temperaturesBefore starting cooking the probe could be inserted into the meat, and cooking continued until the desired internal temperature is reached. The meat is taken out of the oven and may be cooked for a certain time, and also the temperature checked before serving.Poultry[edit]For poultry insert the meat thermometer into the thigh, however, don’t touch the bone. The suggested temperature for poultry to achieve before it is safe to consume is 74 °C (165 °F), unless the poultry is stuffed, in which case the temperature in the middle of the stuffing should be about 74 °C (165 °F).[2]Beef, lamb, or veal[edit]For beef, lamb, or veal insert the meat thermometer away from fat, bone, or cartilage. The meat should reach a temperature of between 63 °C (145 °F) for medium-rare, and 77 °C (170 °F) for well done.[2]Pork[edit]Ground meat[edit]For ground meat, you should insert the digital food thermometer in the thickest part of the piece. To the middle, you ought to insert the thermometer probe through the side of the patty, all of the ways for hamburgers. Make sure to check each piece of meat or patty because heat can be uneven. The temperature should be 71 °C (160 °F) for beef, lamb, veal, or pork and 74 °C (165 °F) for poultry.[2]Casseroles, and eggs[edit]For casseroles and eggs insert the thermometer in the thickest area.Seafood[edit]For fish the temperature should be 70 °C (158 °F). For shellfish that are difficult to open, discard any that did not open during cooking.[2]Bread[edit]When baking the dough.Other cooking thermometers – andy thermometer

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By | 2017-06-24T12:14:06+00:00 20. 6. 2017|Thermometers|Comments Off on Meat thermometer

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