USING A THERMOMETER

Checking the color of the meat or the amount of juice that has been squeezed out can sometimes fool even the most experienced chefs. You can use a thermometer to reliably determine whether the meat is cooked enough. The thermometer is placed in the thickest parts of larger pieces of meat to measure the internal temperature and know for sure when the meat is cooked. Make sure that the thermometer does not touch the bone, as it conducts heat and heats up faster than the meat.

We recommend that you always cook poultry at a temperature of 72-82°C, depending on your preferences. At a lower temperature, the meat remains juicier.