FOOD
THERMOMETERS CHART |
| 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 |
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 |
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
|
