Its All About Food Thermometer

Thermometers are an indispensable kitchen appliance. Whether you are cooking sweets, baking bread, grilling meat or just storing food in the refrigerator, you will need different types of cooking thermometers. A food thermometer is needed to determine the internal temperature of meat and egg products. Do all thermometers work the same way? And how are they selected?

1. meat thermometer

Meat thermometers measure the temperature of meat from 140° to 220°F. Insert the Probe into the thickest part of the meat to read the meat temperatures as accurately as possible. Some instant-read thermometers have smaller probes that can reach thin pieces of meat like hamburgers, pork chops and chicken.

2. Digital Thermometer

In low light conditions or at a distance, digital food thermometers have an easy-to-read display. In addition, they have a fast response time, which makes them ideal for food temperature control. In a commercial kitchen, you will need the following types of digital thermometers.

Thermistors or instant reading probes are the terms used to describe these thermometers. Cooked food can be measured quickly with these devices. The vast majority of them can be worn in a pocket or apron, which makes them comfortable and accessible. It is quick to read, accurate and convenient to use. Suitable for meat, food storage and cooking.

3. Probe

A probe food thermometer measures the temperature around its tip using a long, sharp Probe. It is possible to attach the screen directly to the needle-shaped Probe or via a cable.

4. infrared

Thermometers measure surfaces without food coming into contact with them, which makes them unique. Since they do not have a Probe, they do not need to be cleaned between applications. The infrared light gives an instant reading. Thanks to this, it is very convenient to quickly check a Buffet or a queue. No risk of contact or contamination, fast reading time. They are suitable for storing and eating food.

5. pointer thermometer

The dial contains a circular scale and a temperature indicator. This type of thermometer is not as easy to read as a digital thermometer, but it can be calibrated and does not require batteries. It makes the thermometer reliable and easy to use.

These thermometers are also known as bimetallic probe thermometers. In addition to their dial equivalents, dial thermometers can also measure indoor temperature. Fast reading time, accuracy, convenient size. Suitable for: meat, food storage, cooking.

6. Confectionery And Frying

In many matters, instant-read thermometers do not have sufficient range for high temperatures such as frying oil or boiling sugar. Food thermometers for frying and cooking range from 100° to 400°F. Deep fryers can reach temperatures up to 600°F.

7. Floating Thermometer

Thanks to the floating design, these thermometers can be placed directly in the cooking pot. Using this type of thermometer for water that needs to be heated accurately is also a good choice. The dial floats on the surface and displays the temperature while the Probe detects it below. There is no need to attach the clip to the pan, as it floats in liquids and is used for soups, broths and sauces.

How to use a food thermometer?

Before working with a food thermometer, you should definitely know how to use it. You should be aware of the depth to which you need to insert a thermometer to measure the exact temperature of the food. Be meticulous and make sure you use a food thermometer correctly.

Here is a brief summary of the instructions:

Start the Test:

Test your thermometer first. You can use ice water or boiling water to confirm whether the food thermometer is accurate.


Secondly, calibrate the thermometer. You need to read the instructions to the company’s instructions. After reading the instructions, you will know how to adjust the thermometer as needed. You need to make sure that you get an accurate reading.

Correct Position:

Place it correctly. If you do not place the food thermometer correctly, it will not be possible to make an accurate measurement. Find the right place for a thermometer to soak. I suggest you place the food thermometer in the thickest part of the food. However, make sure that you do not touch your food thermometer with bones, fat or cartilage. No contact with the bone is very important to get an accurate reading.

Hurry up:

Any good thing takes time, and therefore you should not hurry to measure the temperature. You should keep the thermometer in the food for the recommended time. The recommended duration depends on the different types of thermometers you use. For example, for meat products such as raw beef, pork, lamb, veal steaks, chops and roasts, you should use the food thermometer while the meat is still on the stove.

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