ENTRY & EXIT TO CENTRE
via Wattle Road & Botany St ONLY
NOV 16th TO NOV 28th
via Wattle Road & Botany St ONLY
NOV 16th TO NOV 28th
So Why Do You Need a Meat Thermometer?
Meat thermometers are used to take the internal core temperature of meat being cooked. This is important to ensure a safe temperature as sometimes meat does not cook evenly. If you serve a meal that has not been completely cooked through it may cause food poisoning. Here are four points that will show you why you should have one as part of your bbq tool kit:
If meat has not been cooked through it can be dangerous. All uncooked meats carry harmful bacteria on the outside. Poultry, rolled joints, beef, sausages, pork and any meat that has been minced or skewered. All whole cuts present with bacteria on the outside only, however, if meat has been skewered or minced the bacteria has a chance to move around.
Consuming food that has not been cooked through can result in food poisoning. Symptoms can include nausea, vomiting, diarrhoea, stomach pains, chills, feeling weak and headaches. 5.4 million Australians suffer food poisoning each year. 120 of those actually die.
How will I know when meat is cooked to a safe temperature?
Different cuts and sizes will make the cooking time vary however let’s look at some examples:
Steak:
Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise, it will dry out.
Lamb:
Rare: 125°F (about 15 minutes per 500gms)
Medium-Rare: 130°F to 135°F (about 20 minutes per 500gms)
Medium: 135°F to 140°F (about 25 minutes per 5000gms)
Well-Done: 155°F to 165°F (about 30 minutes per 500gms)
Fish:
For fillets or steaks, use a ruler to measure the thickness of the fish before cooking, then bake, uncovered, in the preheated 450 degrees F oven for 4 to 6 minutes per 1/2-inch thickness of fish.
Chicken:
As a guide, a 1.5kg whole stuffed chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C. When the chicken is cooked, cover it with foil. Set aside for 5-10 minutes to rest before carving.
Pork:
45 mins per kilogram.
It appears everything can now be operated from your phone, so why not your BBQ? You can now monitor, manage and perfectly smoke your food directly from your smart phone. The Smartfire BBQ device will control the temperature of your BBQ by regulating the smoker airflow. It will also alert you when your food is ready. That’s right, you no longer have to be home to make sure your flame doesn’t extinguish.
If you are cooking for several different dietary requirements how do you know exactly when to put the food on? You may perhaps have steak, fish, vegetables and pork you wish to do for a crowd. The Smartfire BBQ controller will let you adjust the cooker so you can cater for every different food type.
A new design in meat thermometers is the Weber iGrill. With technological advances in just about everything, why not the trusted meat thermometer? Weber have incorporated a temperature monitor that can be controlled and monitored on your smartphone via Bluetooth.
This long-lasting weatherproof metal probe clips onto your grill grate to provide exact ambient temperature tracking.
When it comes to choosing your right digital thermometer, yconsider the following:
Check out our range of digital meat thermometers here.
