Sentences with phrase «meat thermometer inserted»

18 to 20 minutes, turning every 3 to 4 minutes, until the juices run clear when the chicken is pierced or until a meat thermometer inserted in the thickest part of thigh registers 160 °F (75 °C).

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.

Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium - rare, about 1 hour.

Cover and simmer (do not boil) until a meat thermometer inserted into thighs registers 165 degrees, 30 to 40 minutes, uncovering during final 10 minutes to allow sauce to thicken.

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.

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 °.

Grill until a meat thermometer inserted in the thickest area of the tenderloin registers 130 degrees (about 50 to 60 minutes) depending on the size of your tenderloin.

A meat thermometer inserted into meatballs should read 160 °F.

A meat thermometer inserted into pork should read 145 °F.

Return skillet to medium - high heat; cook burgers until medium (5 - 6 minutes per side), or until a meat thermometer inserted in the center reads 160 °.

Transfer to a baking sheet; roast until a meat thermometer inserted into thickest part registers 140 °F, 10 to 12 minutes.

You can test the temperature with a meat thermometer inserted into the thickest part of the beef.

Continue cooking turkey until meat thermometer inserted in thickest part of thigh registers 175 °F, basting turkey occasionally with 1/4 cup of orange - rosemary butter and tenting with foil if browning too quickly, about 1 hour 45 minutes.

Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit.

Continue roasting the chicken until an instant - read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

A meat thermometer inserted into the thickest part of the roast is the best way to judge when the pork is done.

Step 7Use a meat thermometer inserted into the thickest part of the meat to check the temperature.

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.

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.

Roast 20 minutes, then reduce heat to 300 °F and continue to roast until a meat thermometer inserted in the thickest part reads 185 °F, about 6 hours.

Roast pig in preheated oven until a meat thermometer inserted into the shoulder joint close to the head registers 160 °F, about 4 hours, rotating pan, if necessary.

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.

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.

Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.

Cook 6 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160 °F.

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).

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.

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.

GRILL patties 10 to 12 minutes, turning once, or until meat thermometer inserted into the middle from the side registers 165 °F.

Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160 °F.

Reduce oven to 400 °F and roast until meat thermometer inserted into thickest part (without touching bone) registers 165 °F, about 1 hour longer.

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.

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

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.

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.

Not exact matches

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.

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.

You can check this by taking the turkey out of the oven after 2 hours and 45 minutes and inserting a meat thermometer into the thickest part of the thigh.

After 2 hours and 45 minutes, remove the turkey from the oven and insert a meat thermometer into the thickest part of the leg.

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).

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.

Continue roasting until an instant - read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 °F, 30 to 40 minutes more.

Insert an oven - safe thermometer into the thickest part, making sure that the tip is snuggly located in meat.

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.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

Use a meat thermometer and insert it into the thickest part of the thigh.

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone.

Flip and grill until cooked through and an inserted meat thermometer registers 165ºF, about 4 - 5 minutes more.

Insert ovenproof meat thermometer so tip is centered in thickest part of beef.

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.