Clean – wash your hands, and kitchen food prep surfaces and utensils well.
Chill – keep perishables cold and refrigerate at 40°F (4˚C) at the most. Check the temperature with a refrigerator thermometer. Avoid packing your fridge – cold air must be able to circulate.
Separate – Don’t cross-contaminate. Keep cooked foods separate from raw foods, especially raw seafood, meats/poultry and eggs.
Cook – Cook foods to proper doneness. Temperature rules for beef doneness:
A digital instant read thermometer is an essential tool for a great cook and can work on all beef cuts. A programmable oven-safe thermometer is a great tool to make Oven Roast Beef doneness easy to manage.
Ground beef should be cooked thoroughly to an internal temperature of 160°F (71°C). Test cooked burger patties with a digital instant read thermometer inserted sideways into each patty to know the patties are done. Never eat ground beef rare or raw.
Don’t rely on the ‘colour test’ to know when meats are done (especially burgers and meatloaves).
Beef steaks and roasts can be enjoyed cooked from 145°F (63°C) for medium-rare, 160°F (71°C) for medium to 170°F (77°C) for well-done. Steaks should be turned twice or more while cooking to ensure even heating. Test for doneness using a digital instant read thermometer.
Thermometer Know-How Rules of Thumb:
- Take temperatures of thin foods like burgers within 1 minute of removal from heat, larger cuts like roasts, after 5 to 10 minutes.
- Insert thermometer stem/indicator into the thickest part of the food, away from bone, fat or gristle.
- Leave thermometer in food for at least 30 seconds before reading temperature.
- When food has an irregular shape, like some beef roasts, check the temperature in several places.
- Wash the thermometer stem thoroughly in hot, soapy water after each use!
- Review manufacturer’s guidelines specific to the use of your thermometer or temperature indicator.