Meat thermometer
 | This article needs additional citations for verification. (December 2009) |
A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. When cooking, food should always be cooked so that the interior reaches a temperature sufficient, that in the case of meat is enough to kill pathogens that may cause foodborne illness or, in the case of bread, that is done baking;[1] the thermometer helps to ensure this.
Characteristics
Hackeddddddddddddddddddddd BY MRSKILLS INSTGRAM @9RFX
Use
The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving. The tip of the probe should be in the thickest part of the meat, but not touching bone, which conducts heat and gives an overestimate of the meat temperature.
Poultry
For poultry insert the meat thermometer into the thigh, but do not touch the bone. The suggested temperature for poultry to reach before it is safe to consume is 74 °C (165 °F), unless the poultry is stuffed, in which case the temperature in the center of the stuffing should be about 74 °C (165 °F).[2]
Beef, lamb, or veal
For beef, lamb, or veal insert the meat thermometer away from bone, fat, 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
Pork needs to reach the same temperature 71 °C (160 °F) as beef, lamb, or veal and the same rules for use of the thermometer apply.[2]
Ground meat
For ground meat, you should insert the digital food thermometer into the thickest part of the piece. For hamburgers you should insert the thermometer probe through the side of the patty, all the way to the middle. Make sure to check each piece of meat or patty because heat can be uneven. Temperature should be 71 °C (160 °F) for beef, lamb, veal, or pork and 74 °C (165 °F) for poultry.[2]
Casseroles, and eggs
For casseroles, and eggs insert the thermometer into the thickest area. The temperature for casseroles should be 71 °C (160 °F) and for eggs 74 °C (165 °F).[2]
Seafood
For fish the temperature should be 70 °C (158 °F). For shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) the temperature should be at 74 °C (165 °F). For shellfish that are difficult to open, discard any that did not open during cooking.[2]
Bread
When baking the dough .
Other cooking thermometers
External links
References
- "Food Thermometers to Protect Your Family and Customers Health", KaTom.com Accessed 2015-01-08.
- USDA Urges Consumers To Use Food Thermometer When Cooking
- Time, temperature or bread.
- ^ How do you know when bread is done baking?
- ^ a b c d e f Canadian Food Inspection Authority Accessed 2014-10-17