Final answer:
A metal stem or dial thermometer should be used with thin foods, inserted for 10 seconds, to ensure a temperature range of 145 - 165 degrees Fahrenheit (63 - 74 degrees Celsius) which is necessary for food safety.
Step-by-step explanation:
A metal stem or dial thermometer should be used with thin foods, inserted for approximately 10 seconds, and the temperature range should be between 145 - 165 degrees Fahrenheit (63 - 74 degrees Celsius). This ensures the food reaches a high enough temperature to kill any bacteria and prevent foodborne illnesses. When using a thermometer, it's important to position it in the thickest part of the food where it's least likely to be affected by heat sources. Thermometers with both Fahrenheit and Celsius scales are available and can be used according to the recipe's instructions or local measurement standards. Pressure cooking, which involves high temperatures of up to 252°F (122°C), cooks food much faster, but proper temperature control is essential to avoid the risk of undercooking.
Temperature control is crucial as bacteria multiply most rapidly at temperatures between 40 and 140 degrees F (4 and 60 degrees C), known as the danger zone. Maintaining food outside of this range and ensuring it reaches the recommended internal temperatures before consumption is key to food safety. The use of a metal stem or dial thermometer when cooking or reheating thin foods can provide the accuracy required for safe cooking.