Steak thermometers are an imperative kitchen tool. They allow you to tell when meat is thoroughly cooked without chopping into it (which lets juices and moisture get away). Proper usage of a meat thermometer can also stop food poisoning because you're able to figure out the precise internal temperature of the meat to guarantee it's safe. Here's how to use a meat thermometer.
Oven-Proof Thermometers
There's two types of oven-proof thermometers. Both of them are meant to be put into meat and left there through the entire cooking method.
Electronic oven proof-thermometers have a digital display and a meat probe that's placed on a long cord.
To use a digital oven-proof thermometer:
Place the probe directly into the meat, then shut the oven door, making sure that the cable doesn't pull too tightly and displace the probe if you close the door.
Place the digital display on a countertop next to the oven where you can easily check the temperature while cooking.
There's no reason to open the oven door until the temperature reading implies that the steak is done.
Standard dial-type, oven-proof meat thermometers are also created to be left in the meat throughout the food preparation method. A dial-type thermometer incorporates a long, metal probe with a temperature dial at the very top.
To utilize a dial-type, oven-safe thermometer:
To start with make certain that it is adjusted effectively. Boil water in a saucepan, then put the probe portion of the thermometer into the water. The thermometer must read within two degrees of 212F. If it doesn't, adjust the nut underneath the dial.
Place the thermometer right into the meat, start with baking as per your recipe.
Open the oven and view the temperature dial occasionally during the last couple of minutes of cooking to make sure that the meat has achieved the right temperature.
Quick-Read Thermometers
Quick-read thermometers are not made to be kept in the oven. Instead, they offer a quick method to check food temperatures before serving. These thermometers come in 2 varieties: digital and standard dial. They consist of a long, metal probe with a heat dial or read-out at the top.
To utilize a quick-read thermometer:
Check for appropriate calibration on standard dial thermometers.
Place the probe into the meat..
Look at the digital display or dial for proper temperature.
Placement of thermometer probes
The position of the thermometer probe depends upon the type of meat you're preparing:
Poultry: Place the probe into the thigh, near the breast. Be sure that the thermometer isn't coming in contact with the bone.
Beef, Pork, Veal, Lamb (roasts, steaks or chops): Place the probe into the thickest section of the cut, keeping it out of the bone.
Ground Meat: Place the probe into the thickest section of meatloaves or casseroles. For burger patties, insert the probe sideways into the patty.
Oven-Proof Thermometers
There's two types of oven-proof thermometers. Both of them are meant to be put into meat and left there through the entire cooking method.
Electronic oven proof-thermometers have a digital display and a meat probe that's placed on a long cord.
To use a digital oven-proof thermometer:
Place the probe directly into the meat, then shut the oven door, making sure that the cable doesn't pull too tightly and displace the probe if you close the door.
Place the digital display on a countertop next to the oven where you can easily check the temperature while cooking.
There's no reason to open the oven door until the temperature reading implies that the steak is done.
Standard dial-type, oven-proof meat thermometers are also created to be left in the meat throughout the food preparation method. A dial-type thermometer incorporates a long, metal probe with a temperature dial at the very top.
To utilize a dial-type, oven-safe thermometer:
To start with make certain that it is adjusted effectively. Boil water in a saucepan, then put the probe portion of the thermometer into the water. The thermometer must read within two degrees of 212F. If it doesn't, adjust the nut underneath the dial.
Place the thermometer right into the meat, start with baking as per your recipe.
Open the oven and view the temperature dial occasionally during the last couple of minutes of cooking to make sure that the meat has achieved the right temperature.
Quick-Read Thermometers
Quick-read thermometers are not made to be kept in the oven. Instead, they offer a quick method to check food temperatures before serving. These thermometers come in 2 varieties: digital and standard dial. They consist of a long, metal probe with a heat dial or read-out at the top.
To utilize a quick-read thermometer:
Check for appropriate calibration on standard dial thermometers.
Place the probe into the meat..
Look at the digital display or dial for proper temperature.
Placement of thermometer probes
The position of the thermometer probe depends upon the type of meat you're preparing:
Poultry: Place the probe into the thigh, near the breast. Be sure that the thermometer isn't coming in contact with the bone.
Beef, Pork, Veal, Lamb (roasts, steaks or chops): Place the probe into the thickest section of the cut, keeping it out of the bone.
Ground Meat: Place the probe into the thickest section of meatloaves or casseroles. For burger patties, insert the probe sideways into the patty.
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