How to Read a Meat Thermometer
The use of a meat thermometer insures that any meat you cook will be done to perfection. Whether you are cooking a rare steak or a stuffed turkey, the meat thermometer can tell you when it is done. Meat thermometers are available anywhere kitchen gadgets are sold and can range in price from a few dollars for a dial gauge to pricier digital displays. Both types work in the same way. The probe end is inserted into the thickest portion of the meat and the other end tells you the temperature. Does this Spark an idea?
Instructions
-
-
1
Wash the meat thermometer thoroughly before using. This will remove any dust or other contaminants from the probe.
-
2
Insert the probe end of the thermometer into the thickest portion of the meat being cooked. On digital versions, the display will beep when the probe has determined the meat temperature. On dial gauges, leave the probe in place until the temperature hand stops moving.
-
-
3
Read the result. On many thermometers, both digital and gauge types will have the proper temperatures for meat printed on them. If not, the following guidelines apply:140 degrees for rare meat and ready to eat ham,150 degrees for medium beef and hams, 180 degrees for lamb and 190 degrees for any poultry.
-
4
Remove the probe and continue cooking if the proper temperature has not been reached. If the meat is at proper temperature, remove the probe and serve.
-
1
Tips & Warnings
Meat thermometers should be washed between each use. This prevents any bacteria from the undercooked meat to contaminate the meat after it is done. Although a dial gauge thermometer may take a minute longer to get an accurate reading, the dial gauge never needs batteries. Most dial gauge thermometers have marking for every ten degrees above 130 up to around 200 to 210 degrees.
