My Instant read thermometer just melted in the oven!!!!!

[Nancy Rivera]

Now what did I do wrong? I just put a rib roast in the oven. Recipe says
to cook until thermometer reads 125 degrees. Stupid thermometer - used for
the first time - melted!!!! I thought, and I know that someone will correct
me if I'm wrong, but I thought that I was supposed to just stick the
thermometer into the roast and then pop it in the oven, baste every 15
minutes until it read 125 or 130, take the roast out and let it rest for a
while.

--
Nancita

[Young]

Sorry I laughed, Nancy, but you are just supposed to check the roast
once in a while with an instant read ... it's different than a meat
thermometer.

Too bad about your thermometer.

nancy

[Nancy Rivera]

I'm laughing, too, Nancy. Just not as loud as you are! :-)

So??? 20 minutes per pound? Looking for medium rare.... 20 minutes per
pound? Roast was in oven at 450 for 15 minutes and now at 350 for 15
minutes. How much longer for this silly 3.75 lb rib roast???

--
Nancita

"Young" <qwe...@mail.monmouth.com> wrote in message
news:3A5100...@mail.monmouth.com...

[Goomba]

Nancy Rivera wrote:

LOL.. sorry.. couldn't help laughing.
I don't *think* instant means bake em in the oven....rather use it to "spot
check" for doneness.
The regular meat thermometers are the ones you put in the oven with the roast,
in my experience.
Someone will correct me if I'm wrong too, but that's my take on em.
Goomba

[Curly Sue]

On Mon, 01 Jan 2001 21:48:03 GMT, "Nancy Rivera" <nriv...@cfl.rr.com>
wrote:

That's how a regular thermometer is used. "Instant read" suggests to
me that it, in fact, shouldn't be left in but instead will give a
reliable reading right away when inserted (as opposed to a regular
thermometer which takes a few minutes to equilibrate with the food).

Sue(tm)
Lead me not into temptation... I can find it myself!

sue at interport dotnet

[Rona Y.]

"Nancy Rivera" <nriv...@cfl.rr.com> wrote in message
news:nW646.221602$vc3.37...@typhoon.tampabay.rr.com...

<laugh> Sorry! This is too funny, because my mother did the same thing to
my instant read at Christmastime. She had only used my Polder before, which
you can leave in the food as it's cooking. The instant read, however, is
not meant to be left in the oven. You're supposed the remove the food from
the oven (or pull it out a bit), take its temp., then remove the thermometer
and put the food back in till it's done (or take it out if it's ready).
Unless your thermometer specifically said it was oven proof, it should not
have been left in the oven while the food was cooking. My mother offered to
buy me a new one for next Christmas!

rona

[Young]

Nancy Rivera wrote:
>
> I'm laughing, too, Nancy. Just not as loud as you are! :-)

Nah, I didn't laugh loud. But I did laugh.

> So??? 20 minutes per pound? Looking for medium rare.... 20 minutes per
> pound? Roast was in oven at 450 for 15 minutes and now at 350 for 15
> minutes. How much longer for this silly 3.75 lb rib roast???

I'd take that sucker out soon if I was you, given the time it takes
postings to land. Good luck with that.

nancy

[wrl]

The reason that it is called "instant read" is because when you insert the
thermometer into the food, you can read the temperature in under a minute.
You definitely are not suppose to leave it in oven. By the way, when you
open the oven every 15 minutes to baste the roast, all you are doing is
cooling off the oven. This will cause the roast to take more time to cook.
I don't think there is much justification for basting meat. I suspect that
others will disagree, but I don't baste and have not noticed ill effects.
Barbara Kafka discourages basting in her book "Roasting - a Simple Art."

"Nancy Rivera" <nriv...@cfl.rr.com> wrote in message
news:nW646.221602$vc3.37...@typhoon.tampabay.rr.com...

[Nancree]

>My Instant read thermometer just melted in the oven!!!!!
===============
Right! I agree with the others. Using an "instant" thermometer, you just stick
it in and watch it rise to whatever temperature it is. You don't leave it in.
I once forgot, and melted the plastic dial cover of mine. Got another, and
like it pretty well. It works reasonably fast--takes about 30 to45 seconds to
rise to a temperature marking and stop.

[Nancy Rivera]

Despite the fact that I don't like to read directions and melted my
thermometer and kept opening the oven to baste.....My first ever rib roast
came out just perfect!!!! Nice and pink on the inside for me and just well
enough towards the outside for my husband. And there's lots left over for
dinner tomorrow!

Now I'm going to curl up on the couch in front of the fire with a cup of
tea, a box of Kleenex (yes, It's my turn for the crud) and my husband and
snuggle!

Again, Happy New Year, All!
--
Nancita

"Nancree" <nan...@aol.com> wrote in message
news:20010101181829...@ng-cp1.aol.com...