Sentences with phrase «when internal temperature»

Heat stroke can occur in your dog when their internal temperature gets too high and they are unable to effectively regulate their internal temperature.

Your meatloaf will be ready to come out of the oven when its internal temperature registers 160 °F; you'll then want to tent it loosely with aluminum foil and let it rest for 15 to 20 minutes before slicing it.

During a workout when your internal temperature is being raised, water intake needs to be increased.

When the internal temperature reaches about 160 degrees turn the oven to broil and watch carefully.

It's precisely what happens to sleep in mammals when internal temperature drops.»

When the internal temperature rises, your baby is at risk for dehydration.

Lower the grill lid, and cook, basting occasionally, until the chicken is cooked through, or when the internal temperature in the thickest part of the thigh reaches 165 degrees F., about 40 minutes.

Chicken is done when the internal temperature is 160 degrees F.

A technique increasing the crust on the roast is to remove it from the smoker when the internal temperature is 25 degrees less than the doneness you are aiming for.

I recommend removing it from the heat when the internal temperature is 145 to 150 ° F.

Place the tenderloin on the prepared baking sheet and roast until medium rare, when the internal temperature reaches 125ºF, about 25 - 30 minutes.

Chicken is cooked when internal temperature reaches 170 ° F. Remove from the skillet and let sit for 3 to 5 minutes.

Remove from oven when internal temperature reaches 135 °F for medium rare; 150 °F for medium.

Guidelines are that the meat is done when the internal temperature reaches at least 74C (165 F).

Remove filets from oven when internal temperature reaches 135 °F for medium rare; 160 °F for medium doneness.

Remove steaks from oven when internal temperature reaches 135 °F for medium rare; 150 °F for medium doneness.

Grill for 15 to 20 minutes per side, basting frequently with the marinade until the juices run clear when pierced with a fork, or when the internal temperature reaches 160 degrees F.

But Welte speculates that when internal temperatures do fluctuate in humans, as in the case of fevers, our cells may also need a way to coordinate the protein - building process.

Not exact matches

(The lobster should have an internal temperature of 135 degrees F. when done.

Internal temperature should be 145 - 15o when you pull it.

When they are done the internal temperature should be 155 °F.

When the grilled chicken reaches 155 - 160 degrees internal temperature, take off the heat and allow to rest for a couple minutes where it will continue to cook a little:

The chicken will be ready when it reaches the internal temperature of 165F.

When the chicken reaches an internal temperature of 160 - 165, remove from the heat, plate and allow to rest for a few minutes

Bread is done when bottom sounds hollow when tapped and internal temperature reaches 195 ° to 200 ° F.

Chicken is done when juices run clear or internal temperature is 180 degrees F.

When the brisket reaches an internal temperature of 180 degrees F., remove the foil and place the brisket back on the grill to finish cooking to an internal temperature of 185 degrees F.

Bake for 40 to 50 minutes, or until the bottom of the loaf sounds hollow when you tap it or the internal temperature is about 200 °F on an instant - read thermometer.

When the meat reaches an internal temperature around 200 * (94c) pull it off, cover it and let it rest for 5 to 10 minutes before serving.

Bake the loaves for 35 - 45 minutes, until they are well browned and sound hollow when thumped on the bottom; their internal temperature will measure 190 °F on an instant - read thermometer.

The muffins should be golden - brown and have an internal temperature of 200º - 205ºF when done.

(If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.)

When done the bread will be golden brown, and its internal temperature will register 190 °F on an instant - read thermometer.

Chicken is done when it has reached and internal temperature of 165 F degrees.

Bake the bread for about 25 minutes, or until it's nicely browned and sounds hollow when thumped on the bottom; its internal temperature should be about 205 °F.

Chicken is fully cooked when it reaches the safe internal temperature of 165 degrees.

Bake on center rack for 45 - 50 minutes until chicken is cooked thoroughly and internal temperature is 165 - 170 degrees when checked with a meat thermometer.

The internal temperature should be 205 - 210F when it's fully cooked.

When done, internal temperature of the loaf should be 205 to 210 °F.

Check the internal temperature to determine when the meat is cooked thoroughly.

When done, the loaves should be golden brown and register an internal temperature of 190 °F.

The internal temperature of the steaks when you pull them off the grill should be 135 degrees F for medium - rare or 140 degrees F for medium.

The pork is done when it's internal temperature registers 145 ° in the thickest part of the meat.

The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, or by a thermostat that turns off the heater when the entire pot reaches an ideal temperature.

When the duck meat reaches an internal temperature of 160 degrees F., remove it from the barbecue.

The fish is done when it has an internal temperature of 140 degrees F.

When you're cooking lamb at home, keep in mind that although lamb may be cooked the same as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless lWhen you're cooking lamb at home, keep in mind that although lamb may be cooked the same as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless lwhen marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless leg).

When the brisket reaches an internal temperature of 180 °F, remove the foil and place the brisket back on the grill to finish cooking to an internal temperature of 185 °F.

My source tells me that when meat has been smoking approximately four to six hours and has reached an internal temperature of 140 degrees, it has most likely consumed the desired volume of uptake smoke it needs.

When the meat reaches an internal temperature of 185 - 190 degrees F remove it from the grill, wrap in plastic wrap, and then wrap in aluminum foil and place it in an empty ice chest for 1 - 2 hrs.