Sentences with phrase «of meat thermometers»

(See our review of meat thermometers.)

The weak point for most of the meat thermometers tends to be the probes and probe cables which means it's better to buy thermometers that come with splash resistant cables capable of withstanding water exposure.

Not exact matches

The SteakChamp intelligent meat thermometer boasts an attractive rugged housing that is constructed of high - grade stainless steel.

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.

Cooking time will be determined by the weight of the meat and the temperature of your grill so rely on an internal probe thermometer.

After the timer went off I used a meat thermometer to check the internal temperature of the roast and then took a piece of foil and covered the roast.

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.

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.

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.

Prepare grill and cook burgers until cooked throughout and cheese has begun to melt on the inside (you will probably start to see small pockets of melted cheese or you could test with a meat thermometer to get an exact interior temperature).

Return ham to oven and continue baking, covered, until internal temp of ham reachers 140ºF on a meat thermometer, basking every 30 minutes or so.

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).

Remove from oven and place a meat thermometer in the thickest portion of the breast.

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.

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.

Or, use a thermometer to check the internal temperature of the meat and be the most accurate!

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).

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).

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

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.

Internal temperature of the chicken (not the filling) on a meat thermometer should register 165 — 174 degrees F.

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.

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).

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.

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.

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 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).

Small and inexpensive, the meat thermometer is one of the most valuable kitchen tools you can own.

What brand of syringe do you use and I'd like to get a meat thermometer and would like to know what you recommend?

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

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.

Place a meat thermometer in the thickest part of the pork and transfer the pan to the oven.

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

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

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

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.

After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 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.

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.

I always recommend using a meat thermometer to check your chicken has reached an internal temperature of 165 degrees.

In terms of equipment you do need a meat thermometer or similar and ideally, a stand mixer with both whisk and paddle attachments.