Oven-going or oven-safe thermometers are exactly as they sound – you can leave them inside the oven while cooking. To use an oven-going meat thermometer, simply stick the rod of the thermometer around a couple of inches deep into whatever it is that you want to cook in the oven.
For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle. For whole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone.
Searing Solutions
Simply oven cook your meat with the MEATER inserted until it is slightly under the desired temperature. When it is done take it out, remove the MEATER, and sear all sides on high heat for a few seconds.
5. Grab your probe and insert it into the center of the thickest part of the meat. Make sure you insert the probe past the safety notch line to avoid any possible damage to the internal sensor.
Grilling: Grilling is a classic way to cook any meat, and with MEATER, you can take your grilling game to the next level. However, it's important not to put the probe directly over flames!
The thermometer should not be left in the food while it's cooking.
Internal Temperature of Roasts
Roasts include cuts of beef like round roasts, rump roasts and chuck roasts and their internal temperature should read 145°F (medium-rare), 160°F (medium) or 170° (well done).
Oven-safe Bimetallic-coil Thermometers: This type of thermometer is familiar to most consumers. This is the traditional “meat” thermometer designed to be placed in a food before it goes into the oven. It is generally used for large items such as a roast or turkey. These thermometers show the temperature with a dial.
The standard prime rib roasting technique employs a probe thermometer that you insert into the meat and leave in while it cooks. When it reaches your target temperature, it's done, and you take the roast out of the oven, having only poked one hole in it.
Place the Thermometer Correctly
Most thermometers require you to insert the probe at least 1/2 inch into the meat (only 1/8 inch for Thermoworks models), but if the meat is thicker than an inch, you'll probably want to go deeper than that to reach the very center.
When roasting meat and poultry, set the oven temperature to 325 °F or higher. Explore the charts below to learn how to get great results every time you cook.
It ensures you're cooking food to a safe temperature, which is especially important when you're cooking poultry; undercooked chicken can cause illnesses including Salmonella.
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
Test your roast with a fork before you remove it from the pot. If it is done, the fork will go in easily and you'll be able to twist off a forkful of meat. It if is still firm, return the roast to the pot and continue cooking for another hour. Another problem is overcooking the pot roast, leading to dry meat.
Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
"Oven-safe" Bimetallic-coil Thermometers:
This food thermometer is designed to remain in the food while it is cooking in the oven, and is generally used for large items such as a roast or turkey. This food thermometer is convenient because it constantly shows the temperature of the food while it is cooking.
Start checking the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean your food thermometer with hot soapy water before and after each use. To see where to place a food thermometer in different cuts of meat, see Thermometer Placement and Temperatures.
Simply wrap in foil, use. MEATER, and get a notification on your smart phone. when your salmon is ready. Boom.
When your MEATER+ charger starts to blink red, it means that it has lost its Bluetooth connection to its probe. Due to recent changes in the app, you might notice that when you remove your probe from the MEATER+ charger, it starts blinking red straight away, but appears as connected within the app itself.