Final answer:
To ensure food safety and proper doneness, use an instant-read thermometer for hamburgers and an oven-safe thermometer for roasts. Ground beef should reach 160°F, while roasts should reach 145°F followed by a rest time. Be aware of different temperature scales like Fahrenheit and Celsius used in recipes.
Step-by-step explanation:
Using Meat Thermometers for Cooking
To ensure food safety and the correct doneness of meat, using a meat thermometer is essential. For hamburgers, an instant-read thermometer is best because it gives a quick temperature reading. Insert the thermometer into the thickest part of the patty, away from any bones or fat, to get an accurate reading. According to the USDA, ground beef should reach an internal temperature of 160°F to be considered safe to eat.
When cooking a roast, an oven-safe thermometer should be inserted into the thickest part of the roast, not touching any bone or fat, before it goes into the oven. This allows you to monitor the temperature throughout the cooking process without opening the oven door, which can cause significant heat loss. The USDA recommends an internal temperature of 145°F for beef, pork, lamb, and veal roasts, followed by a three-minute rest time before carving.
It is important to recognize the different scales used to measure temperature: Fahrenheit, Celsius, and Kelvin. In the United States, Fahrenheit is the commonly used scale for cooking temperatures. Thermometers generally have markings for both Fahrenheit and Celsius scales to accommodate different recipes and preferences.