Prekės aprašymas
ELEKTRONINIS TERMOMETRAS MAISTO TEMPERATŪRAI MATUOTI . (-50C~300C)
NESPĖLIOKITE : "AR JAU IŠKEPĖ ?" SPRĘSKITE APIE TAI PAGAL VIDINĘ MAISTO TEMPERATŪRĄ , KURI TIKSLIAI NURODO AR GAMINYS YRA TINKAMAI TERMIŠKAI APDOROTAS. KIEKVIENO MAISTO TEMPERATŪRAI KEPANT AR VERDANT YRA SKIRTINGI REIKALAVIMAI , TODĖL TIK ŽINODAMI TEMPERATŪRĄ GALĖSITE SPRĘSTI.
TEMPERATŪRA RODOMA PAGAL CELSIJŲ ARBA FARENHEITĄ
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Aviena ir jautiena
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Kepsniai ir pjausniai
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Pjūvis |
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"Su krauju"
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120 to 125 degrees F
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Raudonas vidurys ,kraštai rausvi
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Lengvai apkepęs
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130 to 135 degrees F
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Vidurys raudonas , į kraštus ruda spalva
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Vidutinis
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140 to 145 degrees F
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Vidurys rausvas , į kraštus ruda spalva
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Vidutinis - apkepęs
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150 to 155 degrees F
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Rausvos spalvos nėra- šviesesnis vidus
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Gerai iškeptas
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160 degrees F and above
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Visas pjūvis vienodai rudos spalvos
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Malta mėsa
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160 to 165 degrees F
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Vienoda spalva be rausvo atspalvio
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Paukštiena
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Poultry (Chicken & Duck)
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165 degrees F
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cook until juices run clear
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Turkey
NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.
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165 degrees F
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juices run clear - leg moves easily
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Stuffing (cooked alone or in turkey)
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165 degrees F
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Kiauliena
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Roasts, Steaks & Chops
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Medium
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140 to 145 degrees F
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pale pink center
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Well Done
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160 degrees F and above
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steak is uniformly brown throughout
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Pork ribs, pork shoulders, and beef brisket
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160 degrees F and above
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medium to well done
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Sausage (raw)
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160 degrees F
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no longer pink
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Ham
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Raw
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160 degrees F
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Pre-cooked
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140 degrees F
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Jūros gėrybės
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Fish (steaks, filleted or whole)
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140 degrees F
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flesh is opaque, flakes easily
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Tuna, Swordfish, & Marlin
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125 degrees F
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cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
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Shrimp
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Medium-size, boiling
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3 to 4 minutes
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cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
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Large-size, boiling
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5 to 7 minues
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cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
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Jumbo-size, boiling
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7 to 8 minutes
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cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
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Lobster
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Boiled, whole - 1 lb.
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12 to 15 minutes
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meat turns red and opaque in center when cut
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Broiled, whole - 1 1/2 lbs.
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3 to 4 minutes
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meat turns red and opaque in center when cut
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Steamed, whole - 1 1/2 lbs.
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15 to 20 minutes
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meat turns red and opaque in center when cut
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Baked, tails - each
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15 minutes
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meat turns red and opaque in center when cut
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Broiled, tails - each
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9 to 10 minutes
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meat turns red and opaque in center when cut
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Scallops
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Bake
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12 to 15 minutes
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milky white or opaque, and firm
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Broil
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milky white or opaque, and firm
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Clams, Mussels & Oysters
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point at which their shells open - throw away any that do not open
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