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A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
Internationally agreed temperature scales are designed to approximate this closely, based on fixed points and interpolating thermometers. The most recent official temperature scale is the International Temperature Scale of 1990. It extends from 0.65 K (−272.5 °C; −458.5 °F) to approximately 1,358 K (1,085 °C; 1,985 °F).
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
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If process temperatures are between −200 and 500 °C (−328.0 and 932.0 °F), an industrial RTD is the preferred option. Thermocouples have a range of −180 to 2,320 °C (−292.0 to 4,208.0 °F), [9] so for temperatures above 500 °C (932 °F) it is the contact temperature measurement device commonly found in physics laboratories.
Hamburgers cooking on a charbroiler. A charbroiler (also referred to as a chargrill, char-broiler or simply broiler) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for an assortment of cooking operations.