Are They Cooked?

Tuesday, 22 September 2009

A handy guide to baking, cooking, grilling and roasting to help you get it right every time.

Barbecued, Grilled and Roast Meats
Use a meat thermometer, and cook until the meat reaches the recommended internal temperature. Alternatively, cut a small gash in the thickest portion. Check the colour of the meat - rare meat will be red in the centre, medium will be pinkish red, and well-done meat will show no trace of pink.

Pan-cooked Meats
Test as above or pierce with a fork. The meat should feel tender

Hamburgers and Meat Patties
Always make sure these are thoroughly cooked through and show no trace of pink in the centre.

Chicken
Use a meat thermometer or pierce the thickest part of a chicken portion or thigh on a whole chicken. The juice should be clear and show no trace of pink.

Vegetables
Root vegetables should be tender when pierced with a fork. Green vegetables should be tender but still crisp.

Biscuits
Press them lightly in the centre; they should feel firm and a toothpick inserted into the centre of a biscuit should come out clean.

Cakes and Slices
A cake tester inserted into the centre of the cake or slice will come out clean when the cake is cooked. Cakes and slices also begin to shrink away from the sides of the tin.