The easiest way to check the accuracy of a food thermometer: Some dial thermometers have a calibration nut under the dial that can be adjusted by twisting the small nut beneath the thermometer face with pliers. ThermoWorks Thermapen Thermometers should be checked periodically. The accuracy of the meat thermometer can be verified and the thermometer “calibrated” if necessary.
KEEP THE RED BUTTON ON TURKEY PLUS
Most dial or digital food thermometers are accurate to within plus or minus 1 to 2 degrees F.
REMEMBER: After each use, wash the stem of the thermometer thoroughly in hot, soapy water.Ĭheck out my article on Meat and Seafood Internal Temperature Cooking Chart. Hot, cooked foods must be held at 140 degrees F. Ground meat and poultry – place in the thickest area of meat loaf insert sideways in thin items such as patties.Ĭasseroles and egg dishes – insert in the center or thickest area. Red meat, roasts, steaks or chops– insert in the center of the thickest part, away from bone, fat, and gristle. Poultry– insert it in the inner thigh area near the breast of the bird, but not touching bone. The sensing area of thermometers is approximately 1 inch to 2 inches long, and this area must be completely immersed in the deepest area of the food. Where to Insert – To be an accurate indicator, a meat thermometer must be inserted properly. Bone conducts heat faster, and you will get a false reading of the meat’s internal temperature. To use a cooking or meat thermometer, insert it through the fat side of the meat, being careful not to touch bone. For example, freezing and thawing may influence a meat’s tendency to brown prematurely.Ī cooking or meat thermometer can help you:Ĭook foods to a safe temperature and prevent food borne illness. USDA research reveals that the “color test” can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably. Department of Agriculture, internal temperature is the only way to gauge whether food is sufficiently cooked. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.Īccording to the U.S.
I, personally, use the Thermapen Thermometer shown in the photo on the right. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. This is the type of cooking and meat thermometer that I prefer and use in my cooking. Foods are properly cooked only when they are heated at a high enough internal temperature to kill harmful bacteria that cause food-borne illness. It measures the internal temperature of your cooked meat and poultry, homemade breads, and casseroles to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. A cooking thermometer can be used for all foods, not just meat. If you do not regularly use a thermometer, you should get into the habit of using one. A cooking thermometer or meat thermometer should not be a “sometime thing.” Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes. Have you ever cut into a roast or a turkey to see if it has finished cooking? Have you ever paid what seemed like a fortune for a beautiful steak and have it come off the grill overcooked and dry? You DEFINITELY need to use a cooking thermometer or meat thermometer!Ĭooking thermometers and meat thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly.