|
Cook: Use a Meat Thermometer And Take the Guesswork Out of Cooking |
||
Why Use a Meat Thermometer? Which Type of Meat Thermometer Should You Buy? How Accurate are Meat Thermometers? Where to Place the Meat Thermometer? When to Insert a Meat Thermometer Other Safety Tips Minimum Internal Cooking Temperatures When to Insert a Meat Thermometer When should the thermometer be inserted - at the beginning of the cooking time or
at the end? When you insert the thermometer will be determined by the type, oven-proof
or instant-read. The important thing is to use a meat thermometer, no matter how the food
is prepared - roasted, broiled, fried.
Other Safety Tips Reheating Foods: Reheat thoroughly to a temperature of 165° or until hot and steaming. Soups and gravies should be brought to a rolling boil. Serving Foods: When holding or serving a buffet, hot cooked foods must be held at 140° or higher. Cold foods should be held at 40° or lower. Clean-Up: After each use, wash the stem section of the meat thermometer thoroughly in hot, soapy water. Minimum Internal Cooking Temperatures Now comes the part that is most important - the minimum INTERNAL temperatures that foods must reach to be considered safe to eat, no matter how you prepare them. See the Heat It Up! table for recommended cooking times and temperatures. |
|
|
 |
 |
 |
 |