What are the Types of Cooking Thermometers

Have you ever cut into a roast or a turkey to see if it has finished cooking? Have you ever paid what seemed like a fortune for a beautiful steak and have it come off the grill overcooked and dry? You definitely need to use a cooking or meat thermometer!

Cooking thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly.

A cooking or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes. If you don't regularly use a thermometer, you should get into the habit of using one. A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O 157:H7 have been destroyed.

Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness.

Temperature is the only way to gauge whether food is sufficiently cooked. Research reveals that the "colour test" can give consumers misleading information about the safety of the foods they are preparing, since cooked colour varies considerably. For example, freezing and thawing may influence meat's tendency to brown prematurely.

A cooking or meat thermometer can help you cook foods to a safe temperature and prevent food borne illness, prevent overcooking and hold foods at a safe temperature.

Which Type of Cooking or Meat Thermometer to Buy
There are several types of thermometers available. The type of thermometer determines when it should be inserted in the meat. Make sure the thermometer you buy is designed for meat and poultry, not for confectionery or appliances.

Regular, Ovenproof Types
These go into the food at the beginning of the cooking time and can be read easily. Instant-Read and Digital Types: The newer digital instant-read thermometers should be used only toward the end of the cooking time -- they're not designed to remain in the food as it cooks. Most need to be inserted only a 2 centimetres deep, so they can be used on a wider variety of foods such as burgers, pork chops and chicken breasts. Some types can be calibrated.

Pop-Up Types
These are commonly found in poultry, but may be purchased for other types of meats. Not real accurate.

Microwave-Safe Types
These are especially designed only for microwave ovens.

Testing a Cooking or Meat Thermometer
Most dial or digital food thermometers are accurate to within plus or minus 16 to 17°C. The accuracy of the meat thermometer can be verified and the thermometer "calibrated" if necessary. Thermometers should be checked periodically. Follow manufacturer's recommendations.

Some dial thermometers have a calibration nut under the dial that can be adjusted by twisting the small nut beneath the thermometer face with pliers.

Testing the Accuracy of a Food Thermometer
Ice Water Method
Fill a large glass with finely crushed ice. Add clean water to the top of the ice and stir well. Immerse the thermometer stem a minimum of 2½ centimetres into the mixture. The thermometer should read 0°C after 30 seconds.

Boiling Water Method
Bring water in a deep pan to a full rolling boil. Immerse the stem of a thermometer 5 centimetres into the boiling water. The thermometer should read 100°C after 30 seconds. Either hold the stem of the meat thermometer in boiling water for 15 seconds. Assuming you are at sea level, the thermometer should register 100°C - or - Hold the stem in a cup of crushed ice and water; it should register 0ºC.

Calibrating a Cooking or Meat Thermometer
Thermapen Thermometer - Remove back label which covers the two calibration adjustment screws. Place tip of the probe in ice water (being careful not to let the probe tip touch the container) and adjusted the "Zero" screw (on the right) until the temperature reads 0ºC. Repeat the same test, this time using boiling water and adjusting the "Span" screw (on the left) until the thermometer read 100°C. (You'll need to adjust for the fact that the boiling temperature of water drops 1 degree for every 1,500m increase in elevation above sea level.)

Dial-Face Thermometer - Just Immerse the thermometer in a slurry of ice water (boiling temperature calibration is not necessary), being careful not to touch the container and, using a pair of needle-nose pliers, adjust the screw on the underside of the dial face until it reads 0ºC.