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| It's a Matter of Degrees!Use a food thermometer to make sure foods have been properly cooked to a safe internal temperature. An added plus - taking the temperature assures that you won't overcook your food! Here are several types of thermometers that are available. | |||
| Dial Oven-Safe: This type of thermometer is inserted into the food at the beginning of the cooking time and remains in the food throughout the cooking. By checking the thermometer as the food cooks, you will know exactly when the meat is properly cooked. This oven-safe thermometer is used for thick cuts of meat, such as roasts or turkeys. It's not appropriate for thin foods, like boneless chicken breast, because the temperature-sensing coil on the stem is between 2 and 21/2 inches long and the stem is relatively thick. | Dial Instant-Read: This thermometer is used to periodically check the temperature. It's not designed to stay in the food during cooking. When you think food is cooked to the correct temperature, check it with the instant-read thermometer. Insert the thermometer into the thickest part of the food, to the point marked on the probe - usually to a depth of 2 inches. About 15 to 20 seconds are required for the temperature to be accurately displayed. An instant-read thermometer can be used with thin foods, such as chicken breasts or thin hamburger patties - simply insert the probe sideways, making sure the tip of the probe reaches the center of the meat. | Digital Instant-Read: This thermometer is used to periodically check the temperature. It does not stay in the food during cooking. Check the temperature when you think the food is cooked. The advantage of the digital thermometer is that the heat-sensing device is in the tip of the probe. Place the tip of the probe in the center of the thickest part of the food at least 1/2 inch deep. About 10 seconds are all that's required for the temperature to be accurately displayed. The Digital Instant-Read thermometer is good to use for checking the temperature of a thick food like turkey or a thick hamburger patty. Insert the probe from the top or sideways to a depth of 1/2 inch. | Pop-up Timers: These are reliable within 1 to 2 degrees, but it's best to check using a food thermometer. 1 out of every 4 hamburgers turns brown before it's been cooked to a safe internal temperature. Color is not a sure indicator of whether food is safe to eat. Always use a food thermometer. |
From US Food and Drug Administration
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