A meat thermometer is a thermometer

Thermometer

Developed during the 16th and 17th centuries, a thermometer is a device that measures temperature or temperature gradient using a variety of different principles. A thermometer has two important elements: the temperature sensor Developed during the 16th and 17th centuries, a thermometer (from the...

 used to measure the internal temperature of meat

Meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

, especially roasts and steak

Steak

A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...

s, and other cooked foods. The degree of "doneness" of meat correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. Meat should always be cooked so that the interior reaches a temperature sufficient to kill pathogens that may cause foodborne illness

Foodborne illness

Foodborne illness is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.-Causes:Foodborne illness usually arises from improper handling, preparation, or...

; the thermometer helps to ensure this.

Characteristics

A meat thermometer has a metal probe with a sharp point which is pushed into the meat, and a dial or digital display. Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e.g., "beef medium rare").

Meat thermometers are usually designed to have the probe in the meat during cooking. Some use a bimetallic strip which rotates a needle which shows the temperature on a dial; the whole thermometer can be left inside the oven during cooking. Another variety commonly used on turkey

Domesticated turkey

The domesticated turkey is a large poultry bird. The modern domesticated form descends from the wild turkey , one of the two species of turkey ; in the past the ocellated turkey was also domesticated.The turkey is raised throughout temperate parts of the world and is a popular form of poultry,...

 is the pop-up timer, which uses a spring held in by a soft material that "pops up" when the meat reaches a set temperature.

Other types use an electronic sensor in the probe, connected by a flexible heat-resistant cable to a display. The probe is inserted in the meat, and the cable comes out of the oven (oven seals are flexible enough to allow this without damage) and is connected to the display. These types can be set to sound an alarm when the specified temperature is reached. Wireless types, where the display does not have to be close to the oven, are also available.

Use

The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving. The tip of the probe should be in the thickest part of the meat, but not touching bone, which conducts heat and gives an overestimate of the meat temperature.

Poultry

For poultry

Poultry

Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...

 insert the meat thermometer into the thigh, but do not touch the bone. The suggested temperature for poultry to reach before it is safe to consume is 85°C (185°F), unless the poultry

Poultry

Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...

 is stuffed, in which case the temperature in the center of the stuffing

Stuffing

In cooking, stuffing or filling is an edible substance or mixture, often a starch, used to fill a cavity in another food item...

 should be about 74°C (165°F).

Beef, lamb, or veal

For beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

, lamb, or veal

Veal

Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

 insert the meat thermometer away from bone, fat, or cartilage. The meat should reach a temperature of between 63°C (145°F) for rare, and 77°C (170°F) for well done.

Pork

Pork

Pork

Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....

 needs to reach a slightly higher temperature 71°C (160°F) than beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

, lamb, or veal

Veal

Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

 but otherwise the same rules for use of the thermometer apply.

Ground meat, casseroles, and eggs

For ground meat

Ground meat

Ground meat is meat finely chopped by a meat grinder or a chopping knife. It is called minced meat or more usually mince outside North America....

, casserole

Casserole

A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...

s, and egg

Egg (food)

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...

s insert the thermometer into the thickest area.

External links

• Turkey Timer Pop Up