Types of Food Thermometers

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Dial Oven-Safe (Bimetal)

  • Reads in 1-2 minutes
  • Place 2-2½” deep in thickest part of food
  • Can be used in roasts, casseroles, and soups
  • Not appropriate for thin foods
  • Can remain in food while it’s cooking
  • Heat conduction of metal stem can cause false high reading
  • Some models can be calibrated; check manufacturer’s instructions

 


Digital Instant-Read (Thermistor)

  • Reads in 10 seconds
  • Place at least “½” deep
  • Gives fast reading
  • Can measure temperature in thin and thick foods
  • Not designed to remain in food while it’s cooking
  • Check internal temperature of food near the end of cooking time
  • Some models can be calibrated; check manufacturer’s instructions
  • Available in “kitchen” stores

 


Thermometer-Fork Combination

  • Reads in 2-10 seconds
  • Place at least “¼” deep in thickest part of food
  • Can be used in most foods
  • Not designed to remain in food while it is cooking
  • Sensor in tine of fork must be fully inserted
  • Check internal temperature of food near end of cooking time
  • Cannot be calibrated
  • Convenient for grilling

 


Dial Instant-Read (Bimetal)

  • Reads in 15-20 seconds
  • Place 2-2½” deep in thickest part of food
  • Can be used in roasts, casseroles, and soups
  • Temperature is averaged along probe, from tip to 2-3″ up the stem
  • Cannot measure thin foods unless inserted sideways
  • Not designed to remain in food while it is cooking
  • Use to check the internal temperature of a food at the end of cooking time
  • Some models can be calibrated; check manufacturer’s instructions
  • Readily available in stores

 


Thermocouple

  • Reads in 2-5 seconds
  • Place ¼” or deeper, as needed
  • Gives fastest reading
  • Good for measuring temperatures of thick and thin foods
  • Not designed to remain in food while it’s cooking
  • Check internal temperature of food near the end of cooking time
  • Can be calibrated
  • More expensive.

 


Oven Probe with Cord

  • Can be used in most foods
  • Can also be used outside the oven
  • Designed to remain in the food while it is cooking in oven or in covered pot
  • Base unit sits on stovetop or counter
  • Cannot be calibrated

Source : www.fsis.usda.gov

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