Sentences with phrase «thickest part registers»

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.

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

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.

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.

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

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.

Place in oven and braise lamb, uncovered, until an instant - read thermometer inserted into the thickest part registers 120 °, about 1 hour.

Roast until an instant - read thermometer inserted into the thickest part registers 140 °, 30 — 40 minutes.

Lower the oven temperature to 400 ° and roast the pork for about 35 minutes longer, until an instant - read thermometer inserted in the thickest part registers 135 °.

Turn steaks and cook until crust forms on the other side and an instant - read thermometer inserted into the thickest part registers 125 ° for medium - rare, about 4 minutes.

Cook sea bass, covered, until an instant - read thermometer inserted into the thickest part registers 145 ˚F, or about 10 minutes.

Transfer skillet to oven; cook steaks until an instant - read thermometer inserted into the thickest part registers 120 ° for medium - rare, about 5 minutes.

Grill pork, turning once after first 20 minutes, until an instant - read thermometer inserted into the thickest part registers 145 °, 35 — 45 minutes.

Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant - read thermometer inserted into the thickest part registers 120 °, 25 — 30 minutes.

Turn and cook until an instant - read thermometer inserted into the thickest part registers 135 ° — 140 ° for medium, about 3 minutes.

Brush meatloaf with oil and bake until juices release and an instant - read thermometer inserted into the thickest part registers 140 °, 35 — 40 minutes.

Roast pork until an instant - read thermometer inserted into thickest part registers 140 °F for medium - rare or 145 °F for medium, 8 — 10 minutes (temperature will rise by about 10 °F after cooking).

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 thermometer inserted into thickest part registers 145 °F, turning often, about 25 minutes.

Turn and cook until an instant - read thermometer inserted into the thickest part registers 135 °F — 140 °F for medium, about 3 minutes.

Not exact matches

Roast hens until cooked through and thickest part of the thigh registers 180 degrees, about 45 minutes.

Cook for another 5 - 7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155 °F (it will continue to cook while resting).

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.

At 375 degree fahrenheit, bone less will take 25 - 30 minutes, until instant thermometer registers 170 degrees in thickest part.

The thickest part of the breast should register 160 and the thighs at 175.

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

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.

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 pork on a rimmed baking sheet or in a roasting pan and roast until an instant - read thermometer inserted in the thickest part (avoiding bone) registers 130 degrees, 45 to 60 minutes.

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.

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).

(An instant - read thermometer should register 180 degrees F. in the thickest part of the thigh and 170 degrees F. in the breast.)

Transfer skillet to center rack in oven and roast, flipping pork halfway through, until an instant - read thermometer inserted into thickest part of tenderloin registers 145 °F, 10 — 12 minutes.

If you have a food thermometer, check if the temperature registers at least 165 F when inserted into the thickest part of the leg.

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.

Reduce oven temperature to 275 °F and continue roasting until an instant - read thermometer inserted into the thickest part of beef registers 115 °F for medium - rare, 1 — 1 1/2 hours longer.

Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155 °F.

Roast for about 30 minutes, or until a thermometer inserted in the thickest part of the breast registers 175 °F.

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.

4 Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees.

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.

Roast turkey for about 1 1/2 hours, depending on the size of the bird, until an instant - read thermometer registers between 160 ° to 165 °F when inserted into the thickest part of the thigh.

Remove roast when instant - read thermometer inserted into thickest part of beef, not resting in fat, registers 135 °F for medium rare; 150 °F for medium.

Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant - read thermometer inserted into the thickest part of each piece registers 165 °F, 40 — 50 minutes.

Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes.

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.