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Steak thermometers are an indispensable kitchen area tool. They allow you to tell when meat is completely cooked without slicing into it (which lets juices and moisture escape). Proper use of a meat thermometer can also prevent food poison because you're able to determine the exact internal temperature of the meat to guarantee it's safe. Here's the way you 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 attached with a long power cord.
To use a digital oven-proof thermometer:
Put the probe right into the meat, then close the oven door, making sure that the cable doesn't pull too tightly and displace the probe once you close the door.
Put the digital display on a countertop near the oven where you can easily check the temperature while cooking.
There's no reason to open the oven door until the temperature reading signifies that the meat 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 use 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 into the meat, start with baking depending on your recipe.
Open up the oven and check the temperature dial from time to time during the last few minutes of cooking to ensure that the meat has achieved the correct 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 use a quick-read thermometer:
Check for appropriate calibration on standard dial thermometers.
Put the probe directly into the meat..
Look into the digital screen or dial for correct temperature.
Positioning of thermometer probes
The position of the thermometer probe depends upon the type of meat you're preparing:
Poultry: Put the probe into the thigh, near the breast. Ensure that the thermometer isn't touching 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 portion of meatloaves or casseroles. For hamburger patties, put the probe sideways in to 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 attached with a long power cord.
To use a digital oven-proof thermometer:
Put the probe right into the meat, then close the oven door, making sure that the cable doesn't pull too tightly and displace the probe once you close the door.
Put the digital display on a countertop near the oven where you can easily check the temperature while cooking.
There's no reason to open the oven door until the temperature reading signifies that the meat 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 use 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 into the meat, start with baking depending on your recipe.
Open up the oven and check the temperature dial from time to time during the last few minutes of cooking to ensure that the meat has achieved the correct 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 use a quick-read thermometer:
Check for appropriate calibration on standard dial thermometers.
Put the probe directly into the meat..
Look into the digital screen or dial for correct temperature.
Positioning of thermometer probes
The position of the thermometer probe depends upon the type of meat you're preparing:
Poultry: Put the probe into the thigh, near the breast. Ensure that the thermometer isn't touching 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 portion of meatloaves or casseroles. For hamburger patties, put the probe sideways in to the patty.
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