Choosing a Kitchen Thermometer
Use the following information* as a
guide to purchasing and using a kitchen thermometer.
*Based on technical information provided by USDA Food Safety and
Inspection Service (04/00). |
Liquid-Filled
Speed: 1 to 2 minutes
Placement: At least 2 inches deep in the thickest part of
the food.
Usage Considerations:
Used in roasts, casseroles and soups
Can be placed in food while it is cooking
Cannot measure thin foods
Calibration cannot be adjusted
Possible breakage while in food
Heat conduction of metal shield can cause false high
reading |
Bimetal (Oven Safe)
Speed: 1 to 2 minutes
Placement: 2 to 2 1/2 inches deep in the thickest parts
of the food.
Usage Considerations:
Can be used in roasts, casseroles and soups
Can be placed in a food while it is cooking
Not appropriate for thin foods
Heat conduction of metal stem can cause false high
reading |
Bimetal (Instant Read)
Speed: 15 to 20 seconds
Placement: 2 to 2 1/2 inches deep in the thickest parts
of the food.
Usage Considerations:
Can be used in roasts, casseroles and soups
Use to check the internal temperature of a food at the end of
cooking time
Can be calibrated
Cannot measure thin foods unless inserted sideways
Can be placed in a food while it is cooking
Temperature is averaged along 2-3" of probe
Readily available in stores |
Thermistor (Digital)
Speed: 5 seconds
Placement: 1/4 deep, or deeper as needed
Usage Considerations:
Fastest
Can quickly measure even the thinnest foods
Digital face easy to read
Can be calibrated
More costly, may be difficult for consumers to find in
stores |
Oven
Cord Thermometer (Digital)
Speed: 10 seconds
Placement: At least 1/2 inch deep in a food
Usage Considerations:
Can be used in most foods
Can also be used outside the oven
Designed to be left in the food while cooking in the oven or
covered pot
Base unit sits on stovetop or counter
Cannot be calibrated |
[TOP OF PAGE]
|
|
|