Placing the Thermometer

Placing the Thermometer

When cooking using a thermometer, we should ensure that the thermometer is placed at the correct place to get an accurate temperature reading. When cooking whole chicken, place the thermometer stem starting at the thickest part of the breast near the wing, so that the thermometer stem points in the same direction as the drumsticks to ensure that it is parallel to the breast bone and approximately 1 1/2" or 4 cm away from the bone. If the chicken is stuffed, then insert the thermometer stem into the center of the stuffing for proper readings.

For whole turkey, insert the thermometer into the thickest part of the inner thigh meat, avoiding the thigh bone. If the turkey is stuffed, then check the stuffing temperature by inserting the thermometer into the center of the stuffing.

As for hamburgers, steaks, chops and chicken pieces, insert the thermometer sideways into the center of the patties or the center of the thickest part of the food. The thermometer should be inserted to a depth of at least 1 1/2" or 4 cm deep.

For meatloaves, roasts, casseroles and egg dishes, insert the thermometer into the center of the thickest part of the meat or casserole to a depth of at least 1 1/2" or 4 cm. Avoid touching the bottom of the pan or dish.

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