Originally Posted by corky

Ian, do you have an instant read meat thermometer? You can get one for around $10 and for things like the pork chop or chicken breast it would be perfect. You take the food out and take the temp and put it back if needed....you can't leave it in while cooking but check the temp sooner than you think it should be done and you can guess how much longer it has to go. And don't forget most foods continue to go up in temp for a while after they are removed from the heat source.