| LEARNLETS |
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How do I use a meat thermometer? |
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High temperatures kill harmful bacteria found in foods, so cooking meat or poultry thoroughly is essential to ensure it's safe to eat. Foods with eggs or meat juice (like casseroles or stuffings) need to be cooked sufficiently, too. Meat thermometers measure the internal temperature of a piece of food, telling you accurately if it's cooked completely. Here are some guidelines for using meat thermometers:- Follow the manufacturer's guidelines for calibrating the thermometer--if it's not accurate, it'll be useless.
- Place the thermometer in the thickest part of the meat, but make sure it doesn't touch bone, fat, or cartilage.
- If it's an oven-proof thermometer, insert it before you start to cook, and place the food so that the top of the thermometer is as far away from the heat source as possible.
- If it's an instant-read thermometer, pull the food far enough out of the oven to insert the thermometer, and wait about 15 seconds for a reading.
Minimum internal temperatures for various meats (according to the U.S. Department of Agriculture) are:- Ground beef, lamb, veal, pork: 160F (64C)
- Beef, lamb, or veal steaks, chops, or roasts: 145F (57C)
- Pork roasts, steaks, or chops: 160F (64C)
- Uncooked ham: 160F (64C)
- Cooked ham (to reheat): 140F (54C)
- Ground chicken or turkey: 165F (67C)
- Whole chicken or turkey: 180F (74C)
- Chicken or turkey breasts: 170F (69C)
- Stuffing (alone or in a bird): 165F (67C)
- Egg dishes: 160F (64C)
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