. You need an instant read thermometer. You insert this into your food to check its temp. esp important for beef , pork, lamb and poultry.
also good to see if your reheated food is hot enough. I'd for that 140-145.
170 for well is referring to meat, most likely beef when cooked well done. I think 165 is enough for chicken. I added a link with cooking temperatures.
If you want to cook chicken breast, the best temperature would be between 160F - 170F
Is this a whole chicken or chicken parts? Parts will cook more quickly than a whole bird. The meat is done correctly when cooked to 170F. Try 350F for 40 minutes if parts and 1 hour if whole. Best to use a meat thermometer to test for 170F.
It is: 5/9 tlmes (-170-32) = -112.222 degrees Celsius recurring decimal 2
The proper internal temp for properly cooked chicken is 170F as measured at the center of the piece. Use a digital meat thermometer (they're about 8 bucks). This temp is necessary to ensure the chicken is thoroughly cooked. The cooking method (baking, frying an so on) is irrelevant.
The minimum cooking temperature for roast beef is 145F (63C). To ensure that the roast beef is cooked safely the internal temperature should be measured with a meat thermometer. Here is a list of recommended minimum internal temperatures for roast beef measured at the thickest part: 155F (68C) for medium-rare 160F (71C) for medium 165F (74C) for medium-well 170F (77C) for well-doneIt is important to note that the USDA recommends cooking all beef including roast beef to an internal temperature of at least 145F (63C).
About 1.5 to 2 hrs, depending on the type of ham. Meat thermometer inserted into the ham should read 170F or 77 C.
No. However, if they are removed from the refrigerator and are cold they will need to cook longer to reach the proper temperature for doneness (170F). Allowing meat, fish and poultry to reach room temp is okay as long as the food is not held at that temp (about 80F) for long. Reason is bacteria love raw meats at room temp and multiply like crazy if left warm too long.
There are specially prepared pork joints that can be cooked from frozen however if the pork joint is not one of these then the pork should not be cooked from frozen as it is too high risk of not being cooked properly or reaching high enough temperatures to kill food poisoning bacteria. Pork is best to be thawed in the fridge over a 48 hour period. Alternatively, you can defrost in the microwave. You can also place the joint in a bowl place it in the sink and let cold water run over the joint for about an hour.
Generally, potentially hazardous food should not be left unrefrigerated for more than 2 hours at normal room temperature. If the ambient temperature is high - say around 90°F - cut that time to an hour. At that point, it should be re-heated or refrigerated. If the chicken is raw, when you take it out of the fridge, soak it in cold water and 1/4 cup of salt (in a clean sink or basin) for approximately 5 - 10 minutes and then rinse well and pat dry before cooking. This kills any bacteria on the chicken as well as tenderizes the meat and gives it a better taste. You can also do this with chicken pieces.
There are two ways. You can toast them in a dry skillet on the stove or on a cooking sheet in the oven. For the stove top use medium heat and in the oven use 350 F. In both cases spread the nuts in a single layer and stir them every few minutes. It takes about 5 - 7 minutes. When you can smell the nuts they are done.
This information is taken from www.baxtertea.comBlack Tea and Rooibos - Boiling water works bestOolong Tea - The ideal temperature is 180-190F.Green Tea - Allow the water to come to a boil and then have it cool for about a minute. The ideal temperature is 140-170F.
The temperature marking on a cable is highest temperature that the insulation may be exposed to in operation. It does not imply that the wire is suitable for operation at that temperature. What is does imply is that when cable heating due to current flow is taken into account with the applicable ambient temperature, there is a thermal limit that must taken into account. When any wire carries current, it heats up a little. If the current density in the wire is very high, the wire gets hotter. At some combination of ambient and current-induced temperature, the insulation may sag, or it's electrical characteristics might change. Say for example, that a wire is rated at 75C/170F and the ambient temperature is tropical (i.e. 40C/104F). In this case, the maximum allowed temperature rise in operation is 75C-40C=35C/167F-104F=63F. Sometimes, high-temp cable is needed to survive operation in a cook-top or oven. Even some household light fittings get very hot in operation, such as halogen down-lights. Hence why they often have fibre-insulated wires (rated at 250C) running out to a connector. It is not uncommon for the bases of these lamps to reach 120C/248F on a Summer's day in the average ceiling.