ANSWERS: 2
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Commonly used in turkeys and roasting chickens since 1965, the "pop-up" temperature device is constructed from a food-approved nylon. The inside contains a stainless steel spring and firing material. The firing material is made of an organic salt compound or an alloy of metals commonly used in other thermo-sensing devices. The tip of the stem is imbedded in the firing material until it melts, releasing the stem, which is then "popped up" by means of the spring. This indicates that the food has reached the final temperature for safety and doneness. Pop-up timers are reliable within 1 to 2 °F if accurately placed in a food; however, checking the temperature of other parts of the food with a conventional food thermometer is recommended. (Source: Kitchen Thermometers: Technical Information from FSIS)
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Pop up timers are garbage, they pop when the breasts are at 180 degrees, at that point the meat around the timer is dried out, your best opition is to take the temperature yourself with a thermocouple, or a metal stem temp gage
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