Cooking thermometers and meat thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly. A cooking thermometer or meat thermometer should not be a"sometime thing." Use it every time you prepare foods like poultry,roasts, hams, casseroles, meat loaves and egg dishes.
If you don't regularly use a thermometer,you should get into the habit of using one. A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, homemade breads, and casseroles to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O 157:H7 have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness.
According to the U.S. Department of Agriculture, temperature is the only way to gauge whether food is sufficiently cooked. USDA research reveals that the "color test" can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably. For example, freezing and thawing may influence a meat's tendency to brown prematurely.
A cooking or meat thermometer can help you:
1)Cook foods to a safe temperature and prevent food borne illness.
3)Hold foods at a safe temperature