Meat thermometer...

[lisagr07]

I'm cooking a boneless leg of lamb and going to check it with a meat thermometer,,, do I leave it in while the meat is cooking or just put it in when I want to check it?

Thanks,,, lisa

 

[lisagr07]

Never mind,,, it's done, medium rare!!!! Yummy!!!

 

[Solid Snake]

Glad it turned out well.






"Is It Done Yet?"
How To Use a Food Thermometer

• Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be "done."
• The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
• Compare your thermometer reading to the USDA Recommended Safe Minimum Internal Temperatures to determine if your food has reached a safe temperature.
• Make sure to clean your food thermometer with hot, soapy water before and after each use!

Large-dial oven-safe or oven-probe thermometers may be used for the duration of cooking.

Because there are so many types of food thermometers, it is important to follow the instructions for your food thermometer.

[Top of Page]

USDA Recommended Safe Minimum Internal Temperatures

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

 

[Elizadolots]

Solid Snake provided your answer....

There are temperature probes you can leave in the meat during cooking. They are very clear about that in the packaging. If there is any doubt, then consider it a thermometer which cannot be left in the oven.

I found that my "leave in" probe was far less accurate at reading temperature than my cheap, stab it when it's out of the oven, meat thermometer. I always check my temperature at set times during cooking rather than relying on a probe.

Of course, you might be much wealthier than I am (you get to have lamb!!!) so maybe you can afford a really good probe.

 

[lisagr07]

Glad it turned out well.






"Is It Done Yet?"
How To Use a Food Thermometer

• Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be "done."
• The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
• Compare your thermometer reading to the USDA Recommended Safe Minimum Internal Temperatures to determine if your food has reached a safe temperature.
• Make sure to clean your food thermometer with hot, soapy water before and after each use!

Large-dial oven-safe or oven-probe thermometers may be used for the duration of cooking.

Because there are so many types of food thermometers, it is important to follow the instructions for your food thermometer.

[Top of Page]

USDA Recommended Safe Minimum Internal Temperatures

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Solid Snake provided your answer....

There are temperature probes you can leave in the meat during cooking. They are very clear about that in the packaging. If there is any doubt, then consider it a thermometer which cannot be left in the oven.

I found that my "leave in" probe was far less accurate at reading temperature than my cheap, stab it when it's out of the oven, meat thermometer. I always check my temperature at set times during cooking rather than relying on a probe.

Of course, you might be much wealthier than I am (you get to have lamb!!!) so maybe you can afford a really good probe.

thank you both for the "probe" information!!! i seem to have done away with any instructions on its use, but i do believe its just a "periodically check" type probe not a "leave in" probe. it was perfect!!!!

 

[lisagr07]

Of course, you might be much wealthier than I am (you get to have lamb!!!) so maybe you can afford a really good probe.

ha!!!! wealth has nothing to do with it,,, we just picked up some fresh road kill and decided to call it lamb!!! Jed Clampett style!!!

 

[Elizadolots]

EEEEEK!!!! I did not want to know that!