Sentences with phrase «thermometer inserted»

Roast, turning once and basting with remaining barbecue sauce, for 15 to 17 minutes or until an instant - read thermometer inserted into the meaty portion of each registers 180 °F (90 °C).

Grill, covered and turning once and basting with remaining sauce, for 12 minutes or until an instant - read thermometer inserted into the centre of each patty registers 180 °F (90 °C).

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.

Broil until an instant - read thermometer inserted into a chop registers 160 °F, 2 to 5 minutes.

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.

Cook chicken until an instant - read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees F, 10 to 15 minutes.

Roast the chicken until an instant - read thermometer inserted in the thickest part without touching bone reaches 165 °F, 25 to 35 minutes.

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.

Reduce heat to maintain a gentle simmer and cook until an instant - read thermometer inserted into the thickest part of the chicken registers 165 °F, about 15 minutes.

Place in a 400 °F Oven or Outside on the grill for 25 - 30 Minutes or until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes.

Bake an additional 15 minutes or until thermometer inserted into thickest part of thigh registers 165 °.

Grill the chicken until an instant - read thermometer inserted into the thickest part registers 165 °F, 4 to 5 minutes per side.

Season the chicken with the coriander, ginger, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until an instant - read thermometer inserted in each breast registers 165º F - about 7 to 10 minutes per side.

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 °.

Cover, reduce heat to a gentle simmer and cook until an instant - read thermometer inserted into the thickest part registers 165 °F, 10 to 15 minutes.

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.

Bake the balls until an instant - read thermometer inserted in the center registers 165 °F, about 25 minutes.

Remove the blocks using the grill gloves, flip the chicken halves with tongs, put the blocks back on top of the chicken, close the lid, and cook until an instant - read thermometer inserted into the inside of the thicker thigh registers 170 °F, 10 to 15 minutes.

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

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

Slide baking sheet under broiler and broil until steak begins to char on the outside and a thermometer inserted into thickest part registers 125 F for rare or 135 F for medium - rare, 3 to 5 minutes per side.

Roast chicken, adding more broth to pan as needed, until carrots are tender, chicken is golden brown, and an instant read thermometer inserted into center of a thigh reads 165 °F, 1 1/4 to 1 1/2 hours.

Add patties; cook until a thermometer inserted into thickest portion registers 160 ˚F, about 4 minutes per side, or to desired degree of doneness.

Cover breast tightly with foil, and add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165 °.

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.

Roast until thermometer inserted into center of pork registers 160 °F.

Bake in the preheated oven until an instant - read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

Roast the turkey for about 2 to 3 hours or until an instant - read thermometer inserted into the thickest part of the thigh reads 165 degrees F. Start checking for doneness at 1 hour and 45 minutes.

Continue roasting duck until thermometer inserted into a thigh (close to but not touching bone) registers 170 degrees, about 60 to 75 more minutes.

Preheat the oven to 375 ° F. Bake the loaves for about 30 minutes, or until an instant - read thermometer inserted into the loaf reads 190 ° F. Transfer to a wire rack and let cool.

Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant - read thermometer inserted horizontally into center registers 160 °F, turning occasionally.

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.

Continue roasting for 30 - 55 minutes longer, until the juices run clear, when the thigh is pierced with a skewer or a thermometer inserted into the thickest part of the leg registers 170 degrees F.

Bake for 25 minutes, until a thermometer inserted into the middle of the steak reads 135 to 140 degrees Fahrenheit (medium - rare) and the pastry is a deep golden brown.

Cover again and continue cooking until an instant - read thermometer inserted into the thickest part of the thigh registers 160 °F, approximately 25 to 35 minutes.

Roast, basting every 10 minutes after the first 30 minutes, until an instant - read thermometer inserted into the thickest part of a thigh registers 165 °, 45 — 55 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.

Roast chicken until an instant - read thermometer inserted into the thickest part of chicken thigh registers 165 °, 40 — 55 minutes.

Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125 °, 8 — 10 minutes.

Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other side, until meat is very tender but not falling apart and an instant - read thermometer inserted into the thickest part of meat registers 195 ° — 205 °, 10 — 12 hours total.

Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant - read thermometer inserted into the thickest part registers 135 °, 15 — 18 minutes (cooking time will depend on thickness of chops).

Grill on hot slate until an instant - read thermometer inserted into the thickest part registers 115 ° for medium - rare (the temperature will continue to rise as steaks rest), 10 — 15 minutes per side.

Roast, rotating baking sheet halfway through, until an instant - read thermometer inserted into the thickest part of thighs registers 165 °, 35 — 40 minutes.

Cook, until the chicken is fully cooked through, about 1 hour, or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees.

Transfer skillet to oven and roast until an instant - read thermometer inserted in center of pork registers 140 °, 10 — 12 minutes.

Bring liquid to a very gentle simmer and cook until turkey is cooked through and an instant - read thermometer inserted near bone of thigh registers 165 °, 35 — 45 minutes.