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Importance of Kitchen Thermometers

Types of Food Thermometers	Importance of Kitchen Thermometers	Perishable Food Storage Charts	Temperature Chart for Food Safety
Thermometer Care	Calibrating a Thermometer	Placement of Food Thermometers	Refrigerator Storage Charts
Freezer Storage Charts	Food Danger Zones

One of the critical factors in serving nutritious, wholesome food is controlling bacteria. Bacteria grows very slowly at low temperatures and multiply rapidly in mid-range temperatures, and are killed at high temperatures. Cook foods thoroughly to prevent food borne illness. I recommend using a thermometer to check for doneness, there are many styles available in all price ranges. Click here to see thermometers available in the Pressure Cooker Store.

Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of beef and most other foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Many food handlers believe that visible indicators, such as color changes in the food, can be relied on to determine whether foods have been cooked long enough to ensure bacterial destruction. However, recent research has shown that color and texture indicators are not reliable. Click here to see more about the Meat Cooking Time Charts.

When cooking large cuts of meats the thermometer should be inserted into the thickest part of the meat, away from the bone, fat and gristle. The thermometer may be inserted sideways if necessary. When the food being cooked is irregularly shaped, the temperature should be checked in several places.

Ground Beef: Ground beef must be cooked thoroughly to kill harmful bacteria. Unlike whole muscle meat, whose interior meat is sterile, the grinding process exposes the interior meat in ground beef to bacteria. As a rule of thumb – cook ground beef to at least 160 ° F. this offers the best protection that consumers can have for serving ground beef safely.

Types of Food Thermometers

Dial Oven-Safe
(Bimetal)
Reads in 1-2 minutes
Place 2-2 1/2" 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 1/2" 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

Fork
Reads in 2-10 seconds
Place at least 1/4" 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 2-2 1/2" 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 1/4" 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 costly; may be difficult for consumers to find in stores

Disposable Temperature Indicators
(Single-use)
Reads in 5-10 seconds
Place approximately 1/2" deep (follow manufacturer's directions)

Designed to be used only once

Designed for specific temperature ranges

Should only be used with food for which they are intended

Temperature-sensitive material changes color when the desired temperature is reached

Pop-Up

Commonly used in turkeys and roasting chickens

Pops up when food reaches final temperature for safety and doneness

Checking the temperature in other parts of the food with a conventional food thermometer is recommended

photo of oven cord thermometer

Oven 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

Placement of Food Thermometers

Types	Speed	Placement	Usage Considerations
Digital Thermometers
Thermocouple	2- 5 seconds	1/ 4" or deeper in the food, 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 costly; may be difficult for consumers to find in stores
Thermistor	10 seconds	At least 1/ 2" deep in the food	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
Oven Cord Thermometer	10 seconds	At least 1/ 2" deep in the food	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
Thermometer Fork Combination	2- 10 seconds	At least 1/ 4" in the 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 the end of cooking time Cannot be calibrated Convenient for grilling
Dial Thermometers
Oven-Safe, Bimetal	1- 2 minutes	2- 2 1/ 2" deep in the thickest part of the 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
Instant-Read, Bimetal	15- 20 seconds	2- 2 1/ 2" deep in the thickest part of the 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
Other
Single-Use Temperature Indicators	5- 10 seconds	Approx. 1/ 2" deep (follow manufacturer's directions)	Designed to be used only once Designed for specific temperature ranges Should only be used with food for which they are intended Temperature-sensitive material changes color when the desired temperature is reached
Liquid-Filled (glass or metal stem)	1- 2 minutes	At least 2" deep in the thickest part of the food	Used in roasts, casseroles, and soups Can remain in food while it's cooking Cannot measure thin foods Some can be calibrated; check manufacturer's instructions Possible breakage of glass stem while in food Heat conduction of metal stem can cause false high reading