- Insert the clean and calibrated meat thermometer probe into the thickest part of the meat or food
- Wait for a few minutes until the reading stops at the current temperature.
- Continue cooking until you reach the desired temperature based on the table below.
- Remove the probe and clean the thermometer.
(Filipino)
Paano malalaman kung luto na ang pagkain?
Kadalasan nalalaman natin na luto na ang ating pagkain kung ito ay kumukulo na, sa kulay o tingin.
Mayroong mas siguradong paraan para malaman natin kung luto na ang pagkain at ito ay sa pamamagitan nang paggamit nang food thermometer. Paano ito gamitin:
- Itusok ang malinis na food thermometer sa pinakamakapal na parte nang pagkain
- Hintayin huminto ang kamay nang food thermometer at basahin ang kasalukuyang init
- Iluto ang pagkain hanggang marating ang tamang init base sa chart sa ilalim.
- Linisin ang food thermometer pagkagamit.
COOKING TEMPERATURE CHART
| Temperature | ||
|---|---|---|
| Beef, veal and lamb | ||
| Ground meat (burgers, meatballs, sausages) | 71°C (160°F) | |
| Pieces and whole cuts | medium-rare 63°C (145°F) medium 71°C (160°F) well done 77°C (170°F) |
|
| Mechanically tenderized beef and veal (turn mechanically tenderized steak over at least twice during cooking) | 63°C (145°F) | |
| Pork (ham, pork loin, ribs) | ||
| Ground pork (burgers, meatballs, sausages) | 71°C (160°F) | |
| Pieces and whole cuts | 71°C (160°F) | |
| Poultry (chicken, turkey, duck) | ||
| Ground poultry (burgers, meatballs, sausages) | 74°C (165°F) | |
| Frozen raw breaded chicken products (nuggets, fingers, strips, burgers) | 74°C (165°F) | |
| Pieces (wings, breasts, legs, thighs) | 74°C (165°F) | |
| Stuffing (cooked alone or in bird) | 74°C (165°F) | |
| Whole | 82°C (180°F) | |
| Eggs | ||
| Egg dishes | 74°C (165°F) | |
| Seafood | ||
| Fish | 70°C (158°F) | |
| Shellfish (shrimp, lobster, crab, scallops, clams, mussels, oysters) |
74°C (165°F) Discard any that do not open when cooked |
|
| Leftovers | ||
| Leftovers | 74°C (165°F) | |
| Hot dogs | ||
| Hot dogs | 74°C (165°F) | |
| Game meats | ||
| Ground meat, meat mixtures, ground venison and sausage | 74°C (165°F) | |
| Deer, elk, moose, caribou/reindeer, antelope and pronghorn | 74°C (165°F) | |
| Large game (Bear, bison, musk-ox, walrus, etc.) | 74°C (165°F) | |
| Small game (Rabbit, muskrat, beaver, etc.) | 74°C (165°F) | |
| Game birds/waterfowl (wild turkey, duck, goose, partridge and pheasant) | ||
| Whole | 82°C (180°F) | |
| Breasts and roasts | 74°C (165°F) | |
| Thighs, wings | 74°C (165°F) | |
| Stuffing (cooked alone or in bird) | 74°C (165°F) | |
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