\nToday I was heating some chicken burgers whose instructions suggested, for a start, to bake them in a preheated 425F oven for about 20 minutes, then continue until an internal temp of 165F.\n<\/p>\n
The chicken burgers were frozen, so ideally they started at 0F. After 20 minutes I checked the internal temp: only 140F. I put them in for another 8 minutes at the same heat. Checking afterwards, the internal temp was 210F: it was 50% higher than at 20 minutes, from cooking only 40% longer.<\/p>\n
\nPerhaps internal temperature can rise more quickly during the last minutes of cooking. There might be several reasons. As water evaporates from the food, for instance, it likely becomes easier to heat.\n<\/p>\n
Source:<\/p>
\nfda.gov<\/a><\/p>\nJack of Oracle Tutoring by Jack and Diane,<\/a> Campbell River, BC. \n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Self-tutoring about cooking: the tutor mentions an observation. Today I was heating some chicken burgers whose instructions suggested, for a start, to bake them in a preheated 425F oven for about 20 minutes, then continue until an internal temp of …<\/p>\n