Sentences with phrase «meat thermometer for»

Check with a meat thermometer for 160 degree F internal temperature to be sure the sausage is cooked all the way through.

I recommend checking the chicken's internal temperature with meat thermometer for safety.

I would highly recommend a meat thermometer for this recipe so you can temp the steak to your preference.

Roast for 35 to 40 minutes or until internal temperature reaches 135 °F on a meat thermometer for medium.

so I attempted to use a slow - moving digital meat thermometer for my second attempt (worse idea).

Not exact matches

Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium - rare, 160 degrees F. for medium or 170 degrees F. for well - done.

From grill baskets to a new kind of meat tenderizer to must - have thermometers, grilling expert Bruce Bjorkman shows us BBQ Accessories for Your Grill.

If your chicken is larger, please use a meat thermometer to check for doneness.

Baking a whole turkey in a convection oven involves placing it on a roasting rack within a roasting pan, inserting a meat thermometer, loosely covering the bird with foil and baking it for about 2 hours until the thermometer reaches 180 degrees.

Since it is generally pre-cooked, there is a pretty broad margin for error, but it will look and taste best if you do a full smoke and get it up to 160 degrees or so (you do have a decent meat thermometer with a remote probe for smoking, don't you?).

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.

Place the roast in the preheated oven and cook for about 1 hour 45 minutes, or until an instant read thermometer inserted into the center of the meat reads 145 °F.

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).

Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.

Place the baking tray in the oven and bake for 20 - 25 minutes or until a meat thermometer reaches 145 degrees.

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).

For medium doneness, remove when a meat thermometer reaches 135 F degrees in the thickest part of the roast.

Bake this for 1 hour and 15 minutes, or until it tests done with a meat thermometer.

Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145 ° for medium rare, 12 to 15 minutes.

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.

Bake until the pastry is golden brown and an instant - read thermometer inserted in the center of the meat registers 120 °F to 125 °F for rare, about 12 to 16 minutes.

My 4 lb chicken roasted for about 1 hour and 40 minutes (until my meat thermometer read 165 degrees), but timing will depend on the weight and type of the chicken you purchase.

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.

Place skillet into oven then roast for 8 - 15 minutes (I needed 10 minutes for a 1.3 lb pork tenderloin,) or until a meat thermometer inserted into the thickest part of the tenderloin reads 140 degrees.

If you have a meat thermometer, you can also use that to test (145F degrees) for doneness.

Bake for an additional 10 minutes or until the sausage is 160 degrees when checked with a meat thermometer.

Preheat CONVECTION oven to 400 degrees F. Rub the meat with the soy sauce, place onto a baking pan and roast for 20 minutes until the center is still pink, around 140 degrees F. on a meat thermometer.

Cook for 7 - 15 minutes longer (depending on the size of the lamb rack) until a meat thermometer inserted into the thickest part of the meat 125 °F on a for rare or 135 °F for medium rare.

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).

Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175 ° F. Allow the chicken to rest 10 minutes before slicing.

Bake for 40 - 45 minutes, or until a meat thermometer reads 145 degrees in the thickest part of the chop.

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

Remove roast when meat thermometer registers 135 °F for medium rare; 145 °F for medium.

Bake chicken breast, uncovered, for 18 - 20 minutes or until no longer pink (use a meat thermometer to confirm that the chicken is heated through to 170 degrees F).

and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Add the pork to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees.

Note: For more accurate cooking, use a meat thermometer to take the temperature of the meat as it cooks.

Check chicken with meat thermometer * (looking for 165 degrees).

Roast for about 1 hour, or until wings are a rich golden to dark brown and meat thermometer reads 165 degrees.

from the heat for 6 - 7 minutes on each side or until a meat thermometer reads 165 degrees F.

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.

Turn the oven down to 375 degrees F. Roast for another 1 hour and 20 - 30 minutes, or until a meat thermometer reads 160.

Step 4With a meat thermometer, check the chicken for doneness.

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).

Cook for 20 to 30 minutes more, or until the internal temperature checked with a meat thermometer reaches 165 °F.

Note: The FDA recommends that a safe internal temperature for chicken is 165 degrees F, as measured with a meat thermometer.

Cook on low for 5 to 6 hours or until the internal temperature registers 65 degrees C on a meat thermometer inserted into the thickest part of the ham.

Cook on low for 5 to 6 hours or until the internal temperature registers 145 degrees F on a meat thermometer inserted into the thickest part of the ham.

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

Bake on center rack for 45 - 50 minutes until chicken is cooked thoroughly and internal temperature is 165 - 170 degrees when checked with a meat thermometer.