Sentences with phrase «meat thermometer at»

(Because all ovens are different, start checking the internal temperature of the roast with a digital meat thermometer at about the 50 - minute mark.

Schaaf realizes that wielding a meat thermometer at your neighbor's cookout might cause a few rounds of gossip.

We don't have a meat thermometer at all and are always saying we need to get one.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone).

Not exact matches

Fry or grill in well - greased pan or grill until no longer pink inside and a meat thermometer inserted sideways indicates an internal temperature of at least 165 °F.

Chicken is done when a meat thermometer inserted into the deepest part of the breast (but not touching the bone) reaches 165 F or higher for at least 5 seconds.

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

Cook on each side for about 5 - 7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165 °F and juices run clear.

Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165 °F on meat thermometer.

Bake 25 - 35 minutes until internal temperature on a meat thermometer reaches at least 145 degrees F. - 160 degrees F. (my preference).

The goal is to get a thermometer inserted into the thickest part of thigh to register at 155ºF, but if the meat seems cooked and the skin's not golden enough another 10 minutes won't hurt anything.

Chef Michael Smith (from Chef at Home) says this: Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155 °F (68 °C).

After it baked at 375 and the fat started to drip, I turned the oven down, inserted a meat thermometer and cooked it until it reached 145.

At 3 hours insert a meat thermometer into the thickest part of the turkey and make sure it reads 165 degrees to ensure that the turkey is cooked.

I would cook it at the high temp for the first half hour as suggested, then lower it and use a meat thermometer to know when it's done.

I would recommend using a meat thermometer to determine when it's done, I don't know how long it would take at 350.

Bake in the oven for 30 minutes until crispy and golden and the temperature reaches at least 165 degrees when putting a meat thermometer into the thickest part of the thigh (not touching the bone).

165 ˚ all poultry ** Use a meat thermometer and let meat rest for at least 3 minutes before cutting.

When 170 ˚ is reached on the meat thermometer pull the turkey from the oven and let it rest at least 20 minutes in order for the juices to redistribute themselves inside the turkey.

Cover and cook in the preheated oven until the rice is tender and the chicken is cooked through and registers at 165ºF on a meat thermometer, about 20 - 25 minutes.

Steaks and roasts should be cooked to at least an internal temperature of 145 ˚F, using an instant read meat thermometer and let rest for three minutes before serving.

I'm a «cut into it to see if it's done» kind of gal but you can also use a meat thermometer to make sure they are at 165 degrees F. Hope that helps!

I highly recommend using a meat thermometer and checking temperature at thickest point at 25 - 30 minutes depending on how large your tenderloins are.

If you just don't want to spend your whole day at the grill, here's a fail - safe Aaron Franklin — endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant - read thermometer inserted into the thickest part of meat registers 150 — 170 °, 5 — 6 hours.

If you just don't want to spend your whole day at the grill, here's a fail - safe, Aaron Franklin - endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant - read thermometer inserted into the thickest part of meat registers 150 - 170 degrees, 5 - 6 hours.

Use a meat thermometer to check that the internal temperature of the food is at least 165 degrees Fahrenheit for red meat, 160 degrees Fahrenheit for fish, 170 degrees Fahrenheit for white meat poultry and 180 degrees Fahrenheit for dark meat poultry.

Checked with a digital thermometer for temperature at the thickest part of the meat (ensure the metal tip is not hitting the bone)

Roast the chicken at 450 ° F for 15 minutes, then reduce the heat to 400 ° and continue to roast for 30 - 40 more minutes, until a meat thermometer inserted into the thigh registers 165 °.

Your best bet is to use a meat thermometer inserted into the thickest part of the breast and ensure it is at least 165 degrees F before serving.

Bake the turkey and stuffing for an additional 50 - 75 minutes, to where when you place a meat thermometer in the breast the temperature is at least 160 - 165.

Leave in the fridge overnight to dry out the skin and then roast in an oven for 4 to 6 hours at 60 degrees C checking with a meat thermometer until it's reached 60 degrees.

Grill for 2 to 3 minutes per side (the center - cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant - read meat thermometer inserted in the thickest part registers 140 °F for medium and the meat is juicy and slightly pink in the center.