Sentences with phrase «meat thermometer reads»

Cook the chicken until it is deep golden brown and cooked through, about 4 minutes on each side, or until a meat thermometer reads 165 °F.

Bake for 45 minutes or until a meat thermometer reads 175 degrees F. Sprinkle the remaining chopped basil over the top of the chicken before serving.

Place the roast back in the oven and cook from another 15 minutes OR until the meat thermometer reads 130 °F for rare doneness OR 140 °F for medium - rare doneness.

Reduce the temperature to 375ºF and roast for an additional 30 - 35 minutes or until the internal temperature on a meat thermometer reads 165ºF.

Continue to cook while basting the meat every 30 minutes until meat and vegetables are tender and meat thermometer reads 120 - 125ºF.

Roast for 20 minutes until cooked through and a meat thermometer reads 165ºF.

Place on grill and grill until charred and cooked through, about 4 minutes per side or until a meat thermometer reads 165ºF.

Allow to roast until cooked through, about 1 hour — 1 hour and 15 minutes until a meat thermometer reads 160 - 165ºF.

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

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

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

Add chicken thighs and sear until golden brown on both sides and cooked through, about 10 - 12 minutes per side or until a meat thermometer reads 165ºF.

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

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.

Not exact matches

I am cooking this right now — after 2 hours I put the meat thermometer in and the temp reads 160!

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

(A meat thermometer should read 170F when it is done).

Testing your meat's doneness with an insta - read thermometer is still a good idea.

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.

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.

Then place a meat thermometer in the deepest part of the thigh (careful not to touch the bone), and pull the turkey out of the oven when the thigh reading reaches about 175 degrees (160 in the breast).

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

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.

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.

It is done when no longer pink and an instant read thermometer in the thickest part of the meat registers 170 degrees F. (I find the chicken typically cooks in 10 - 12 minutes).

With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove from oven, or let it cook longer, to your taste.

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).

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

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.

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.

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.

Place chicken in the hot oil and cook until it reaches 170 degrees on an instant read thermometer (your best friend while cooking meat).

Decrease the heat to 350 degrees F and roast until a thermometer inserted into the thickest part of the meat reads 130 degrees F, about 1 1/4 hours.

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 until a a thermometer inserted into the meat reads 140 degrees, about 20 minutes.

Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant - read thermometer inserted into the thickest part of loin registers 150 °F, 20 — 30 minutes.

Along with a good instant read meat thermometer, this meat temperature guide will change your life.

Add chicken and reduce heat to maintain a bare simmer; cook until an instant - read thermometer inserted in the thickest part of the meat registers 165 °F, 12 to 15 minutes.

Step 7Roast the pork until its internal temperature reads 145 °F on a meat thermometer, about 45 minutes.

The meat thermometer should read 165 degrees Fahrenheit before you remove the turkey legs from the grill.

Continue to cook for about an hour then check the temperature using an instant read thermometer (measure in the thickest part of the thigh meat and remove from grill when reading reaches 74 (165F)-RRB-.

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.

Cook Ground Beef to a minimum of 160 ˚F, using an instant read meat thermometer.

Repeat the glazing process every five minutes until the glaze is used up and the tenderloin is cooked through (it should read 145 °F on a meat thermometer), about 20 minutes total.

Set roast, fat side up, on wire rack over a foil - lined baking sheet and roast meat until probe thermometer or an instant - read thermometer registers 118 ° for medium - rare, 2 - 3 hours.

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant - read thermometer inserted into the center without touching the bone will read 195 °), about 5 1/2 hours.

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 14 minutes per batch.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant - read thermometer inserted horizontally into center of meat registers 135 °, about 14 minutes.