A food thermometer helps you differentiate between surface browning and center doneness. Its correct use is as important as its presence in the kitchen; The position of the probe, the type of device, and the thickness of the piece affect the reading.
Where do you put the probe?
Insert it into the thickest part, away from the bone, large fat, and bottom of the pan. On thin burgers, inserting from the side may be more convenient to reach the center. Check the length of the sensing area in the device instructions, and do not assume that all probes measure the same way.
Useful general reading
- Whole cuts of beef, veal and lamb: at least 63°C, followed by 3 minutes' rest.
- Minced meat of these types: at least 71°C.
- Reheated leftovers and combined dishes: 74°C.
Follow stricter product instructions. Do not apply guidance for whole cuts to mince or specially processed products without checking.
Wait for the reading to stabilize
Some devices read quickly and others take longer. Check more than one spot on a large piece, and several pieces if their sizes vary. If the desired temperature is not reached, complete cooking and re-measure with a clean instrument.
Cleaning and calibration
Clean the probe before and after use according to the manufacturer's instructions, and check the device calibration method if available. Do not immerse an electronic part in water unless it is designed to do so.
Apply to your order
When cooking a ribeye and a burger in the same meal, treat them as two products with different measurements and cooking requirements. The browned lines on the grill are not enough to make a decision, and the time written in the recipe remains an estimate depending on the thickness and temperature.
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